Scrambled Eggs With Cheese

Last Friday, I made Julia Child's scrambled eggs. It said in the recipe book that French scrambled eggs are creamier and a little different than our regular scrambled eggs. The recipe is for about four people, but if someone is really really hungry one person can eat the whole meal.

First you need about eight eggs and then you actually mix in milk, which I have never thought of doing. The milk makes it a lot smoother and creamier. What also makes it melt in your mouth is before you pour the egg mixture in, you coat the bottom of the pan with a lot of butter. Like Julia Child said "you can never have enough butter". Another unique thing that you do is, during the cooking process, you take the pan on and off of the burner and keep mixing it.

I learned a lot of different techniques just by making scrambled eggs, imagine that. For next time I think I am making a mushroom quiche (more eggs); I can't wait!

Until then,
~Beth