French cooks prepare scrambled eggs slowly over low heat with butter, stirring constantly until they form small, velvety curds. This version has no added fat.
3. Bake until bacon is dark brown and sugar is bubbling, 20 to 25 minutes, switching and rotating sheets halfway through baking. Transfer bacon to a wire rack set over paper towels and let cool for 5 minutes.1. While bacon cooks, use a fork to beat eggs and salt until blended. Heat 2 tablespoons water in a 10-inch nonstick skillet over low heat until steaming. Add egg mixture and immediately stir with rubber spatula.
2. Continue to stir slowly until eggs begin to thicken and small curds begin to form, about 4 minutes longer. If any large curds form, mash with spatula. As curds start to form, stir vigorously, scraping edges and bottom of skillet, until eggs are thick enough to hold their shape when pushed to 1 side of skillet, 4 to 6 minutes.
3. Remove skillet from heat. Add remaining 1 tablespoon water and parsley and stir vigorously until incorporated, about 30 seconds. Serve with bacon. (For 25 years, home cooks have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. The family of brands — which includes Cook’s Illustrated and Cook’s Country — offers reliable recipes for cooks of all skill levels. See more online at
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