French-Style Scrambled Eggs

Eric Ripert

"32 Yolks: From My Mother's Table to Working the Line"

These sublime scrambled eggs will renew your love for this morning classic.


  • 3 large eggs, lightly beaten
  • 1 tablespoon unsalted butter
  • 3 tablespoons whole milk or heavy cream
  • 1 tablespoon chopped chives
  • 2 slices country bread, toasted


In a small bowl, lightly beat the eggs. Heat the butter in a small saucepan over medium heat until foamy. Add the eggs and cook, whisking, until they begin to set; gently whisk in the milk and chives. Remove from the heat and serve with toasted bread.


2 servings