If you are in North America, there is a good chance that your scrambled eggs come looking fluffy and dry on the surface. But what if we told you that the French have their own style of scrambled eggs that trade speed and stiff egg bits for patience and custardy eggs.

To achieve this velvety style of scrambled eggs, you need butter, cream, and constant stirring over low heat. By stirring the eggs constantly, you control the coagulation of the egg proteins, so that some can be formed into delicate curds while the rest thicken into a creamy "sauce."