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Scrambled eggs (Oeufs brouillés)

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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Last modified on: February 21th 2011

For 4 people, you will need:

How long does it take?

PreparationCookingStart to finish
5 min.25 min.30 min.
Preservation: To eat right now.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Scrambled eggs (Oeufs brouillés) : Photo of step #1Break 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.
5 min.
2 Scrambled eggs (Oeufs brouillés) : Photo of step #2The 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.
3 Scrambled eggs (Oeufs brouillés) : Photo of step #3After some time (about 10 minutes), you will note that the eggs start to thicken, so pay more attention to bottom and sides.
4 Scrambled eggs (Oeufs brouillés) : Photo of step #4Stop when you get something like a thick soup.

Remove immediately from bain-marie, but don't stop stirring.
5 Scrambled eggs (Oeufs brouillés) : Photo of step #5Add 50 g butter in small pieces, and continue stirring until butter is completely melted. 25 min.
6 Scrambled eggs (Oeufs brouillés) : Photo of step #6Your 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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
95647 gr0 gr85 gr
48 %18 %0 %13 %
Per 100 g
CaloriesProteins CarbohydratesFats
23312 gr0 gr21 gr
12 %4 %0 %3 %
Per person
CaloriesProteins CarbohydratesFats
23811 gr0 gr21 gr
12 %5 %0 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 1.40 €
Per person : 0.35 €

Note : These prices are only approximate.

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Recipes which use this 1

Scrambled eggs with butter-fried bread and fresh spinach
Scrambled eggs with butter-fried bread and fresh spinach
Source: Home made.
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