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.
201,5813.6/5 for 7 ratings
Last modified on: February 21th 2011
For 4 people, you will need:
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start to finish |
|---|---|---|
| 5 min. | 25 min. | 30 min. |
Keeping:
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?
Step by step recipe
Stage 1 - 5 min.
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.
Prepare a bain-marie over low heat, and put in beaten eggs. The (long) scrambling of the eggs is about to start.
Stage 2
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.
To do this, stir eggs continously with a maryse or soft spatula, especially on bottom and around sides.
Stage 3
After some time (about 10 minutes), you will note that the eggs start to thicken, so pay more attention to bottom and sides.
Stage 4
Stop when you get something like a thick soup.
Remove immediately from bain-marie, but don't stop stirring.
Remove immediately from bain-marie, but don't stop stirring.
Stage 5 - 25 min.
Add 50 g butter in small pieces, and continue stirring until butter is completely melted.
Stage 6
Your œufs brouillés (scrambled eggs) are ready.
You can eat them now or use them in another recipe, they go well with many things.
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.
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
How much will it cost?
- For 4 people : 1.40 €
- Per person : 0.35 €
Recipes which use this 1
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Source
Home made.More recipes?
This recipe uses (among others) | Butter: You can get more informations, or check-out other recipes which use it, for example: Almond macaroon cake, Steak burger topped with egg, Almond tuiles, Toasted almond cake, Gratin Parmentier, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Toasted-flour biscuits, Oatmeal cake, Vegetable clafoutis, Potato tortilla (Spanish omelette), Rabbit terrine, ... All |
 | Salt: You can get more informations, or check-out other recipes which use it, for example: Deep leek and potato quiche, Light herb sauce, Tzatziki, Smooth mixed vegetable soup, Potimarron and Parmesan tart, ... All |
 | Pepper: You can get more informations, or check-out other recipes which use it, for example: Tartine du pêcheur , Oriane's tuna rillettes , Fish Mousselines, Cheese tart, Vegetable clafoutis, ... All |
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