Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Perfect Scrambled Eggs

I had breakfast with Julia Child twice. I was in awe of her knowledge, passion, and modesty. I learned volumes in the short time we visited. Both times we spoke about eggs. She told me her recipe for the perfect scrambled egg, and it’s the method I still use today.

Ingredients

3 Eggs, large
2 tsp Half & Half
1 Tbsp Butter
Salt and pepper to taste.

Instructions

Crack eggs in a small bowl and stir well with a fork until the yolks and whites have just incorporated. Do not stir too vigorously or you will add air to the eggs. Add cream to eggs and stir well.

In a non-stick skillet over moderately low heat, melt the butter and tilt the pan to coat the entire surface. Add the egg mixture to the skillet. Using a rubber spatula slowly scrape the bottom of the skillet until the eggs begin to coagulate. Continue to carefully stir the eggs until they are “just done”. The eggs should be almost fully cooked and custard-like (Julia Child calls them “custardy lumps”) yet have a slightly wet and shiny sheen to them.

Remove eggs from the skillet immediately and transfer to a plate (the eggs will continue to cook slightly for the next 30-45 seconds so it imperative to remove them just before they are done). Add salt and pepper to taste.

Recent Recipes

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

Read more

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more