This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
284 K 3.5/5 (8 reviews)
30 min.
Average
1.25 €
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 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.
33 K 60 min.
Scrambled eggs with butter-fried bread and fresh spinach
Fresh spinach, butter-fried bread and scrambled eggs: simply delicious.
306 K3.8 2 hours
This recipe uses (among others)
Butter
Like these other recipes: Baked potoatoes with herb butter or cream , Caramelized apple "moelleux" cake, Crème de foie gras, Beurre d'escargot, Oatmeal cake, ... See them all 485
Egg
Like these other recipes: Grandma Solange's biscuits, Kugelhof for Nanou, Tatin apples with mascarpone cream, Eggs "en cocotte" with spinach, Lemon Mayonnaise, ... See them all 248
Pepper
Like these other recipes: Blanquette of veal, Leek and Mimolette tart, Parcels of fish fillet in spinach, Fish fillets with cabbage and curry, Deep leek and potato quiche, ... See them all 654
Salt
Like these other recipes: Colcannon, Spicy roast cauliflower gratin, Cheese tart, "Oeufs rabattus" with leeks, Steak burger topped with egg, ... See them all 682
Other recipes you may also like
Praline rochers
Here is how to prepare your own chocolate rochers with a chocolate praline filling covered in milk chocolate and chopped torrified almonds. August 28th 2011210 K5 3 hours 15 min.
Grilled cheese
This is the classic American pan-fried sandwich, the "grilled cheese". The French have their own, slightly different speciality: croque-monsieur. June 8th 201666 K5 25 min.
Paimpol salad
This warm Paimpol salad captures the flavours of Brittany with mussels and white beans. These are combined with crunchy slices of baby courgette. August 7th 201956 K 13 hours 25 min.
How to prepare a bain-marie
A bain-marie is the best way to cook or heat a preparation gently without risk of burning. July 5th 2013529 K5 7 min.
How to prepare spinach
For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it. June 5th 20153.41 M3.5 1 hour 9 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-18)
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.