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.
265 K 3.5/5 (8 reviews)
30 min.
Average
4 people
4 IngredientsLast modified on: February 21th 2011
6 
1.8 oz 
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 1.8 oz 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 : 1.25 €
- Per person : 0.35 €
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 with butter-fried bread and fresh spinach
Fresh spinach, butter-fried bread and scrambled eggs: simply delicious.
290 K3.8 2 hours
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.
18 K 60 min.
This recipe uses (among others)
Butter
Like these other recipes: Warm salad of potatoes and purple artichokes, Baker's apple soles, Naan, Fish "à la Bordelaise", Chocolate and matcha tea biscuits, ... See them all 450
Egg
Like these other recipes: French toast "cordon bleu", Chocolate mug cake, Chocolate eclairs, Grapefruit moelleux, Apple and almond cake, ... See them all 226
Pepper
Like these other recipes: Oriane's tuna rillettes , Scallops with sorrel and Noilly Prat, Pollack Parmentier, Preserved tomatoes, Crispy potato galette with leeks, ... See them all 606
Other recipes you may also like
Blackcurrant-almond muffins
Blackcurrant muffins with a rather special ground almond dough. Blackurrants give a delicious hint of acidity, which goes very well with the almond flavour.February 21th 2011255 K3.8 50 min.
Aperitif rolls
These are small, bite-sized, soft bread rolls made with bacon bits and topped with grated cheese.October 24th 2017118 K4 2 hours 35 min.
Warm salad of potatoes and purple artichokes
This salad combines red onion, purple artichokes cut small and slices of warm potato, dressed with a good vinaigrette.October 14th 201298 K3.8 55 min.
Vol-au-vent cases
Vol-au-vents, whether large or bite-sized, need a special pastry case that is hollow to take the filling. Here is how to prepare these delicate cases using puff pastry.October 16th 2013302 K4.1 45 min.
Fish in a seed crust
Fish fillets coated with a mixture of breadcrumbs and seeds, then fried.June 1st 201485 K4.2 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-12-01)
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.