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.
267 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 : 1.25 €
- 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.
291 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.
19 K 60 min.
This recipe uses (among others)
Butter
Like these other recipes: Celeriac and sesame soup, Spinach and hard-boiled egg gratin, Cod loin with saffron, Escalope cordon bleu, Koulibiak in pie dish, ... See them all 454
Egg
Like these other recipes: Chocolate almond cookies, Chestnut moelleux, Génoise (Genoa sponge), Choux pastry (pâte à choux), Escalopes in a sesame crust, ... See them all 232
Salt
Like these other recipes: Beetroot and fried chicken salad, Eggs en Cocotte à la Française, Creamy polenta with green asparagus, Spinach and Comté Loaf, Avocado mousse with sorrel, ... See them all 635
Pepper
Like these other recipes: Nicholas's fish, Stuffed baguette , Multicoloured cucumber-tomato salad, Larded pork tenderloin, Potted meat (rillettes), ... See them all 612
Other recipes you may also like
Half-cooked chocolate cake with raspberry coulis
A small chocolate cake, still runny in the middle, served with a raspberry coulis.October 3rd 2010331 K5 1 hour 25 min.
Dublin fruit scones
Scones originated in Britain and Ireland. The Irish version is often made plain and traditionally served with tea. Scones are more of a bread than a cake, eaten split in half and spread with butter or jam, for example. There are also sweeter versions and scones with dried fruit, like the ones I have...September 12th 2018114 K4.2 50 min.
How to rehydrate dried mushrooms
Rehydrating dried mushrooms restoes them to something like their fresh texture, ready to use in a recipe. You will see that there is more to it than simply leaving them to soak in water. At the same time, we can also make a delicious mushroom "jus" to use in recipes. Throughout the recipe, I have...April 5th 2017342 K4.8 1 hour 10 min.
Roast potatoes "à la provençale"
These roast potatoes with echoes of Provence are cooked in 2 stages: boiled first, then finished in the oven until golden and crisp. They can be served on their own, to accompany meat, or simply with a good green salad.September 12th 202134 K 1 hour 45 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.66 M 74.3 4 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-01-26)
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.