French scrambled eggs differ from American scrambled eggs because of curd size which is a function of heat and mechanical energy.
French eggs are cooked over very low heat, sometimes using a double boiler, and are whisked continuously for long periods of time. The pan can be lifted off the burner and stirred to maintain a low heat. The curds are tiny and the eggs are creamy and flat. They range from a soupy consistency to one with curds one-fourth to half the size of American scrambled eggs.
Photo from Reddit.
American scrambled eggs are fluffy with moderate to large curds and cook much more quickly. They tend to be drier than French eggs due to the higher heat. They can be stirred but not nearly to the degree French eggs are stirred.
Photo from The Spruce Eats.
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