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.
271 K 3.5/5 (8 reviews)
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Last modified on: February 21th 2011
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 5 min.
Cooking: 25 min.
All in all: 30 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Scrambled eggs (Oeufs brouillés)
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.

Stage 2
Scrambled eggs (Oeufs brouillés)
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.

Stage 3
Scrambled eggs (Oeufs brouillés)
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
Scrambled eggs (Oeufs brouillés)
Stop when you get something like a thick soup.

Remove immediately from bain-marie, but don't stop stirring.

Stage 5 - 25 min.
Scrambled eggs (Oeufs brouillés)
Add 50 g butter in small pieces, and continue stirring until butter is completely melted.

Stage 6
Scrambled eggs (Oeufs brouillés)
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.
Keeping: To eat right now.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe40 RDI=20 %070 RDI=10 %820 RDI=40 %3,420 RDI: 40 %
Per 100 g10 RDI=4 %020 RDI=3 %230 RDI=10 %980 RDI: 10 %
Per person9 RDI=4 %020 RDI=3 %200 RDI=10 %860 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg, Milk
How much will it cost?
  • For 4 people : 1.25 €
  • Per person : 0.35 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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