Recipe: Julia Child-Inspired Scrambled Eggs

by Sally Holmes
It might come as a surprise to learn that Julia Child, queen of the Coq au vin and Boeuf Bourguignon, had a few healthy recipes up her sleeve. But one person who's familiar with this fun fact is Charlotte Ronson. The fashion designer is already a fan of the French chef's fluffy, melt-in-your-mouth, completely guilt-free eggs. She shares the recipe with us below. Ingredients 2 eggs 1 teaspoon water 1 tablespoon butter pinch of salt and pepper (Serves 1) 1. Whisk together eggs, salt, and pepper with chopsticks. Add water and beat just enough to blend white and yolks. 2. Heat a medium-sized sauté pan over high heat and melt the butter, coating the pan. Photograph: Reid Rolls  3. Just before the butter begins to brown, add the egg mixture to the pan. Wait for a moment as the eggs begin to sizzle, then swirl the pan over the heat to move egg mixture around in pan. Using chopsticks or a wooden spoon, push eggs back and forth until fully cooked.

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