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)
30 min.
Average
4 people
4 IngredientsLast modified on: February 21th 2011
6 
50 g 
Times for this recipe
Preparation: 5 min.
Cooking: 25 min.
All in all: 30 min.
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.
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.
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 recipe | 40 RDI=20 % | 0 | 70 RDI=10 % | 820 RDI=40 % | 3,420 RDI: 40 % |
| Per 100 g | 10 RDI=4 % | 0 | 20 RDI=3 % | 230 RDI=10 % | 980 RDI: 10 % |
| Per person | 9 RDI=4 % | 0 | 20 RDI=3 % | 200 RDI=10 % | 860 RDI: 10 % |
How much will it cost?
- For 4 people : £1.05
- Per person : £0.30
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using 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.
23 K 60 min.
Scrambled eggs with butter-fried bread and fresh spinach
Fresh spinach, butter-fried bread and scrambled eggs: simply delicious.
295 K3.8 2 hours
This recipe uses (among others)
Butter
Like these other recipes: Thin spinach and potato tart, Hazelnut and orange cake, Sauce Normande (for fish), Quick Strawberry Millefeuille, Cookies of the Camisards, ... See them all 468
Egg
Like these other recipes: Fried eggs with tomatoes, Gisèle's Pasties, Crunchy salad, Eggs with green asparagus and Parmesan cheese, Stuffed baguette , ... See them all 235
Pepper
Like these other recipes: Quick courgette soup with cheese, Tomato pesto, Small cheese and bacon rolls , Savoury French toast, Individual creamy endive gratins, ... See them all 620
Salt
Like these other recipes: Mexican-style pork medallions , Rice à l'italienne, Leavened bread, Paté en croute (terrine in a pie crust), Broccoli savoury custard, ... See them all 644
Other recipes you may also like
Surprise eggs
These look like perfectly normal boiled eggs, but when the shell is cracked open - surprise! They contain a mixture of scrambled egg, cured ham, fried prawns and chives.September 26th 2010183 K5 55 min.
Pickled gherkins
Preparing your own gherkins in vinegar is quite straightforward, if you know how to avoid a few pitfalls. Here's a recipe which works every time.August 21th 2013772 K 73.1 4 hours 40 min.
Norman flambéed apples
Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard.December 30th 201962 K1 40 min.
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when...October 3rd 2018224 K4 50 min.
Potimarron and Parmesan tart
This moist tart has a shortcrust pastry case, filled with a mixture of potimarron purée and Parmesan, bound with egg.December 12th 201842 K 2 hours 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.