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Scrambled eggs (Oeufs brouillés)

Name: Scrambled eggs (Oeufs brouillés)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 people
Cuisine: French
Ingredients: 6 eggs; 50 g butter; Salt; Pepper

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.

287 K 3.4/5 (9 reviews)537574

Duration

30 min.

Difficulty

Average

Last modified on: February 21^th 2011

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 4 people, you will need:

1 6 eggs
2 50 g butter
3 Salt
4 Pepper
Total weight: 350 grams

Times for this recipe

Preparation

5 min.

Cooking

25 min.

All in all

30 min.

Preparation 5 min.

Cooking 25 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) : Stage 1

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.

Scrambled eggs (Oeufs brouillés) : Stage 5

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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	10 g RDI=12 %	0 g	21 g RDI=21 %	233 kcal RDI=9 %	978 kJ RDI=9 %
Per person	9 g RDI=11 %	0 g	18 g RDI=19 %	204 kcal RDI=8 %	856 kJ RDI=8 %
Whole recipe	37 g RDI=43 %	0 g	73 g RDI=74 %	817 kcal RDI=30 %	3,423 kJ RDI=30 %