Jacques Pépin's Classic Scrambled Eggs | American Masters: At Home with Jacques Pépin | PBS

- Hello, I'm chef Jacques Pépin and this is "American Masters At Home". I want to show you how to make

scrambled

eggs

. Scrambled

eggs

my way or the

classic

way. I'm making some garnish here. It's not necessary or you can have all kinds of other things. You know, I have a couple of mushrooms and a third of a cup of diced tomato that I had lying around, so. I could skip that other topping to stuff on top and eggs, I have five eggs, six eggs here. Make sure you crack the egg into something flat like this, rather than something pointy like this, because it brings the shell in and produces bacteria very often and often breaks the yolk.

So here I have salt, pepper. I think I'm going to put some chives in there, tap them so they stay here and with a fork. Now you don't want to gently spin this in the middle because it's like a damp mop. You have to go from one side to the other to really break the target. Really break the target that way. So that I don't have any long threads left. Well. Here is my tomato. Pinch of salt. Sauté for one minute, 30 seconds. And that's basically all the garnish. Now your egg, you cook it, you would do that at the last moment, not before.

And I like to have a sturdy pan like that to make my eggs. A good spoonful of butter. The idea here is that you want to keep the eggs as creamy as possible. So what I do, I'm going to keep a little bit, like two tablespoons, a couple tablespoons of this to add at the end and stop the cooking. I can also add a dollop of cream to do that. This is the

classic

way to make

scrambled

eggs. I have a nice pan here because that pan doesn't really have any corners like that. Otherwise, you'll have to go to the corner here.

With this being like this, like a ball. And now I'll start with this. Sometimes people do it in the classic way in a bain-marie to go slowly to the bain-marie. And that's fine too. But I prefer to do it directly on the fire like this. If I feel like the heat is getting too much, I take it out. Clearly a classic French omelet. We try to make the egg curl very, very soft as well. As I say, if I feel that it is going a little too quickly, I remove it from the heat and continue mixing.

It will be ready soon. As soon as I see the bottom of the saucepan like this, because there is a lot of heat on that surface, it will continue to cook. So I'll stop it here. And that's one. I add a bit of the leftover egg, which will cook in there and cool my mixture and maybe a tablespoon of cream too. Remember that. Yes, that part will keep quite a bit of heat. And that's basically it. Then you serve it at some point in that bread casing, but usually. It is a good portion of egg that my wife would love an egg like that.

Little of this. A little bit of my garnish in the center here. "oeufs brouillés a la tomato" I hope you liked it. Happy cooking.