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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.

257K 8 3.5

Last modified on: February 21^th 2011

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For 4 people, you will need:

1 6 eggs
2 50 g butter
3 salt
4 pepper
Total weight: 350 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

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

At what time:

When will I finish if I start the recipe at ... ?
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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.

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.

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.

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.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
818 Kcal or 3,425 Kj	38 gr	1 gr	74 gr
41 %	15 %	<1 %	11 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
234 Kcal or 980 Kj	11 gr	< 1 gr	21 gr
12 %	4 %	<1 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
204 Kcal or 854 Kj	9 gr	< 1 gr	18 gr
10 %	4 %	<1 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Egg, Milk

How much will it cost?

For 4 people : 1.22 €
Per person : 0.31 €

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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.

Some recipes that use this recipe

Scrambled eggs and leeks on toast

Scrambled eggs on toast, but with a difference: the eggs are partnered with smoked cheese and topped with just-cooked shredded leeks.
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Fresh spinach, butter-fried bread and scrambled eggs: simply delicious.
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See all recipes that use it

This recipe uses (among others)

	Butter: You can get more informations, or check-out other recipes which use it, for example: Turnip top soup, Cream sauce with Vin Jaune, The strange gratin, Salmon rillettes, Cramique, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Pink Reims biscuits, How to cook hard-boiled eggs properly , Flamiche, Arlesian Biscuits, Strawberry, kiwi and mascarpone verrines, ... All
	Salt: You can get more informations, or check-out other recipes which use it, for example: Red mullet fillets in a quick marinade, How to cook rice in rice-cooker, Leek and tuna loaf, Roast potatoes "à la provençale", Spinach and cashew brik rolls, ... All
	Pepper: You can get more informations, or check-out other recipes which use it, for example: Seven-hour lamb, Small cheese and bacon rolls , Gratin of Endives with Mont d'Or, Hay-baked poultry, Du Barry soup, ... All

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