A classic Julia Childs staple, French scrambled eggs start with two tablespoons of butter, followed by six beaten eggs with milk, salt, and pepper (via Cook's Illustrated). The key here is to keep your dish cooking over low heat, slowly warming the eggs while you constantly stir. There's a reason why these eggs are so luxurious — they take a lot of wrist power.

Brendan Walsh, the dean of the School of Culinary Arts at The Culinary Institute of America, shared with Today that the French idea of "slow and low, patience and respect" create the fluffiest scrambled eggs for your weekend morning.

Pasture-raised eggs might be best for this type of cooking as well, ensuring that you're using the highest-quality ingredients to get the highest-quality outcome. As you whisk and move the eggs while they cook over low heat, they should start to solidify after about 5 to 10 minutes. To finish off your dish, take the eggs off the flame a little early and continue to stir as they cook more. Add a dash of water or cream and top with pepper, then serve immediately. C'est magnifique!