Jacques Pépin makes classic scrambled eggs
Special | 4m 55s | Video has closed captioning.
"The way I scramble eggs is to put them into a heavier saucepan over moderate heat, and to use a whisk to constantly move the eggs, ensuring that they get the creamiest texture without large curds. This is usually finished with a little bit of cream. It’s a sophisticated way of enjoying eggs, one I often serve as a first course for an elegant dinner."
Problems Playing Video? | Closed Captioning