Scrambled eggs (Oeufs brouillés)

French-style scrambled eggs are rather special. It's not very difficult, just a bit long because it's cooked slowly in a bain-marie. Eventually you will get a delicious, refined and delicate preparation which can be eaten "as it is" or added to another recipe.

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For2 people 4 people 8 people 12 people

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For 4 people, you will need:

Nutritional information:

Whole recipe

Calories

956

48%

Proteins

47g

18%

Carbohydrates

Fats

85g

13%

Per 100 g

Calories

233

12%

Proteins

12g

Carbohydrates

Fats

21g

Per person

Calories

238

12%

Proteins

11g

Carbohydrates

Fats

21g

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 5 min.
Cooking : 25 min.
Start to finish : 30 min.

Preservation : To eat right now.

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How much will it cost?

For 4 people : 1.27 €
Per person : 0.32 €

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Step by step recipe:

Break 6 eggs into a bowl, salt, pepper and beat thoroughly to get a smooth mixture. Prepare a bain-marie over low heat, and put in beaten eggs. The (long) scrambling of the eggs is about to start.
The aim is to cook eggs slowly, not to get an omelette but something smooth. To do this, stir eggs continously with a maryse or soft spatula, especially on bottom and around sides.
After some time (about 10 minutes), you will note that the eggs start to thicken, so pay more attention to bottom and sides.
Stop when you get something like a thick soup. Remove immediately from bain-marie, but don't stop stirring.
Add 50 g butter in small pieces, and continue stirring until butter is completely melted.
Your œufs brouillés (scrambled eggs) are ready. You can eat them now or use them in another recipe, they go well with many things.

Remarks:

The most common error is to cook too fast or too hot, in which case you will get a kind of omelette, which has nothing in common with the delicacy of "œufs brouillés".

Probably due to preparation time, it's quite impossible to find œufs brouillés in restaurants now, which is a a pity.

Some recipes add cream to the eggs, I don't think it's necessary.

You can make your scrambled eggs in advance and reheat them (still in a bain-marie) at the last moment, but be careful to not cook them any further.

Recipes which use it: 1

Scrambled eggs with butter-fried bread and fresh spinach

Source:

Home made.

Last modified on: February 21^th 2011

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