Oeufs Brouilles A La Michel Guerard French Scrambled Eggs With Caviar Recipes

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OEUFS BROUILLéS (SCRAMBLED EGGS)



Oeufs Brouillés (Scrambled Eggs) image

This is my contribution for the French category for the Zaar World Tour. I LOVE Eggs any way they are prepared and these are rich and creamy and delicious!

Provided by Little Bee

Categories     Breakfast

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

8 eggs
2 tablespoons butter
2 tablespoons whipping cream
4 teaspoons water or 4 teaspoons milk
1 sprig parsley
salt
pepper

Steps:

  • Put the eggs, salt and pepper, and water in a bowl. Beat for 30 seconds.
  • Coat a pan with butter. Pour in the eggs. Cook over low heat 10 minutes. Stir. Remove from heat when the eggs have thickened and are set.
  • Stir in the cream.
  • Return to heat breifly just to warm. Taste and season if needed. Decorate with parsley.

OEUFS EN MEURETTE



Oeufs en Meurette image

Poached eggs on garlic bread with a red wine sauce poured around them Speciality of "La Taverne Du Poties," Paris

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 16

Clarified butter
6 large shallots, peeled, each cut into 3
3 slices fat bacon, cut 1/2-inch pieces
3 cloves garlic, crushed, plus 2 cloves for browning bread
3 tablespoons all-purpose flour (1 1/2 ounces)
1 14 cups Burgundy (12 fluid ounces)
1 cup beef bouillon (8 fluid ounces)
1 lump sugar
Bouquet Garni (1 bay leaf, 4 sprigs parsley, 1 sprig thyme, 3-inch piece celery), tied with string, or if using dried herbs, tie in muslin bag
Freshly ground salt
Freshly ground black pepper
3 tablespoons red wine vinegar
3 tablespoons butter (1 3/4 ounces)
4 slices white bread, cut in rounds
4 eggs
Freshly chopped parsley

Steps:

  • Pour 1 1/2 ounces of clarified butter into a pan and heat until smoking, about 400 degrees. Add the shallots and stir briskly. Add the bacon and brown lightly. To this mixture, add the crushed garlic cloves. Stir in the flour and cook until golden brown, about 4 minutes. Add all of the Burgundy and whisk in off the heat. Add the bouillon and stir thoroughly. Now add the lump of sugar, for luck. Pop in the bouquet garni, salt and pepper and simmer for 1 1/2 hours. After 1 hour add the red wine vinegar. At the end of 1 1/2 hours, add 1-ounce fresh butter to the sauce.
  • Pass the sauce through a sieve and scrape every last drop of it through. Return to a clean pan and allow to cook gently. In a skilled cook the garlic in a little clarified butter to release the natural juices. Drop the rounds of bread into the garlic butter and add a little more clarified butter, if necessary. Fry until crisp and golden brown. Prick the wide end of the eggs with an egg pricker or needle and lower them into a pan of boiling water with a wire basket. Count 10 seconds and remove the eggs and break them into a cup. Take the water off the boil and add a pinch of salt and the eggs. Raise the heat and gently poach the eggs. Meanwhile remove the fried bread rounds from their pan and place in heated serving dishes or small bowls.
  • With a slotted spoon remove eggs from water and place each on a piece of garlic bread. Pour the sauce around the egg, leaving some white showing. Garnish with parsley. Recommended drink: A good dry red wine.

SCRAMBLED EGGS (OEUFS BROUILLéS)



Scrambled Eggs (Oeufs Brouillés) image

This is a recipe I found on Cuisine-France.com that I adapted, to add some cheese, in order to be like a hotel's French restaurant's eggs for brunch that I enjoyed. I am posting this for ZWT France leg of the race. Times weren't stated, so this is a guess, as this is untried by me as of now.

Provided by diner524

Categories     Breakfast

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons butter
8 eggs
4 teaspoons water or 4 teaspoons milk
salt
pepper
2 tablespoons whipping cream (at room temperature)
2 tablespoons cheddar cheese, finely shredded
parsley, sprig for garnish

Steps:

  • Step 1: Put the eggs, salt and pepper, and water in a bowl. Beat for 30 seconds.
  • Step 2: Coat a pan with butter. Pour in the eggs. Cook over low heat. Stir several times to get thick ribbons but not tiny pieces. Remove from heat when the eggs have thickened, remove pan from heat.
  • Step 3: Stir in the cream and cheese. Taste and season if needed. Decorate with parsley.

CAVIAR EGGS



Caviar Eggs image

Provided by Louis Outheir

Categories     Egg     Appetizer     Quick & Easy     Seafood     Pan-Fry     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 (first course) servings

Number Of Ingredients 9

6 large eggs
2 teaspoons distilled white vinegar
1/4 cup chilled heavy cream
1 teaspoon fresh lemon juice
1 teaspoon vodka
1/8 teaspoon plus a pinch of cayenne, divided
2 tablespoons (cut into bits) plus 1 teaspoon unsalted butter, divided
2 tablespoons domestic caviar such as osetra or rainbow trout
Equipment: a 6- to 8-inch nonstick skillet

Steps:

  • Open and sterilize eggshells:
  • Carefully remove top third of each eggshell by tapping around egg with a paring knife, then gently pry off top and discard. Pour eggs into a bowl, reserving shells.
  • Use a knife to tear any membrane remaining in bottom of eggshells. Generously cover shells with cold water in a 3-qt saucepan and add vinegar. Simmer over medium heat, gently stirring occasionally and skimming off any foam, 15 minutes. Carefully transfer shells with a slotted spoon to a rack to cool. Gently wipe shells inside and out with a damp paper towel to clean completely. 3Put eggshells in eggcups or small glasses to keep them upright.
  • Whip cream and scramble eggs:
  • Beat cream with a whisk until it just holds stiff peaks, then beat in lemon juice, vodka, 1/4 teaspoon salt, and 1/8 teaspoon cayenne.
  • Lightly beat eggs with a fork, then add 1 1/2 tablespoons butter, 1/8 teaspoon salt, and remaining pinch of cayenne. Melt remaining tsp butter in nonstick skillet over medium heat, then cook egg mixture, stirring constantly, until eggs are just scrambled, 3 to 5 minutes. Divide among shells and top with whipped cream and caviar.

LES OEUFS JEANNETTE



Les Oeufs Jeannette image

When we were kids, eggs were a staple on our table. Meat or poultry showed up there once a week at the most, and more often than not, our "meat" dinners consisted of a delicious ragout of potatoes or cabbage containing bits of salt pork or leftover roast. Eggs were always a welcome main dish, especially in a gratin with bechamel sauce and cheese, and we loved them in omelets with herbs and potatoes that Maman would serve hot or cold with a garlicky salad. Our favorite egg recipe, however, was my mother's creation of stuffed eggs, which I baptized "eggs Jeanette." To this day, I have never seen a recipe similar to hers, and we still enjoy it often at our house. Serve this with crusty bread as a first course or as a main course for lunch.

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

6 jumbo eggs (preferably organic)
1 teaspoon chopped garlic cloves
2 tablespoons chopped fresh parsley leaves
2 to 3 tablespoons whole milk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil (preferably peanut oil)
2 to 3 tablespoons leftover egg stuffing (from above)
4 tablespoons extra-virgin olive oil
1 tablespoon Dijon-style mustard
1 tablespoon water
Dash salt and freshly ground black pepper

Steps:

  • To make the Eggs: Put the eggs in a small saucepan, and cover with boiling water. Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off the water, and shake the eggs in a saucepan to crack the shells. (This will help in their removal later on.) Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes.
  • Shell the eggs under cold running water, and split them lengthwise. Remove the yolks carefully, put them in a bowl, and add the garlic, parsley, milk, salt, and pepper. Crush with a fork to create a coarse paste. Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 teaspoons of the filling to use in the dressing.
  • Heat the vegetable oil in a nonstick skillet, and place the eggs, stuffed side down, in the skillet. Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side. Remove and arrange, stuffed side up, on a platter.
  • To make the Dressing: Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined. Coat the warm eggs with the dressing, and serve lukewarm.

SLOW-COOKED SCRAMBLED EGGS WITH CAVIAR



Slow-Cooked Scrambled Eggs with Caviar image

Provided by Ina Garten

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 7

4 extra-large eggs
Splash half-and-half
Pinch kosher salt
Pinch freshly ground black pepper
2 tablespoons (1/4 stick) unsalted butter, divided
2 slices toasted brioche
2 teaspoons malossol caviar, osetra or sevruga

Steps:

  • Whisk the eggs in a bowl with the half-and-half, salt, and pepper. Heat 1 tablespoon of butter in a large saute or omelet pan. Add the eggs and cook them over medium heat, stirring constantly, until the desired doneness. Off the heat, add 1 more tablespoon of butter and stir until it's melted. Check for seasonings. Serve hot on a slice of toasted brioche with 1 teaspoon of caviar per person.

FRENCH SCRAMBLED EGGS



French Scrambled Eggs image

This comes from the most recent edition of "The Joy of Cooking." Takes a little elbow grease, and you'll need a double boiler. These are the creamiest, richest and most lucious tasting scrambeled eggs I've ever eaten!

Provided by yooper

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

2 tablespoons unsalted butter
4 large eggs
kosher salt
fresh ground black pepper
warm buttered toast

Steps:

  • Place 1-inch of water in the bottom of a double boiler and heat until boiling, reduce the heat to very low.
  • When the water is simmering, place the top of the double boiler over the water.
  • Add 1 tablespoon of the butter and heat until melted.
  • Meanwhile, whisk the eggs in a medium bowl just until combined.
  • Add 1 tablespoon butter, cut into small pieces, salt to taste and a grinding of pepper.
  • Pour into the double boiler.
  • Cook, stirring constantly with a wooden spoon or heatproof rubber spatula, until eggs are thickened into soft curds, 10 to 15 minutes.
  • To serve, place a slice of toast on the side of each of two plates and spoon the eggs into the center.

Nutrition Facts : Calories 248.8, Fat 21.5, SaturatedFat 10.4, Cholesterol 453.5, Sodium 141.6, Carbohydrate 0.8, Sugar 0.8, Protein 12.7

OEUFS A LA NEIGE



Oeufs a la Neige image

Provided by Food Network

Categories     dessert

Time 47m

Number Of Ingredients 7

8 eggs whites, at room temperature
1 cup sugar
1 teaspoon vanilla extract
1 cup granulated sugar
8 large egg yolks
1 quart milk
1 vanilla bean

Steps:

  • For the Simple Meringue: With a balloon whisk, beat the egg whites until soft peak. Add the sugar. Continue beating until the egg whites are glossy. The meringue should form long peaks when the whisk is lifted. Fold in the vanilla With two tablespoons, shape ovals of meringue and drop them into a large pan of simmering water. Poach them until firm, 2 to 3 minutes, turning them once. Drain them on paper towels.
  • For the Creme Anglaise: Whisk egg yolks and sugar until ribboned. The mixture should be thick, smooth and homogenous.
  • Pour the milk into a 3-quart heavy-bottomed saucepan and place it over medium-high heat. Use a sharp knife to slice the vanilla bean in half lengthtwise. Separate the seeds from the skin by scraping the blade of the knife along the inside of the bean. Add the seeds and the skin to the mixture and bring to a boil. Remove the saucepan from the heat.
  • Temper the egg mixture with the hot milk mixture by carefully pouring about one third of the milk into the egg mixture. Whisk immediate to keep the eggs from scrambling. Pour the tempered egg mixture into the saucepan, place over medium heat, and cook, stirring constantly with a heatproof rubber spatula. The liquid will begin to thicken. When it reaches 182 degrees and is thick enough to coat the back of a spoon, it is finished and should be removed from the heat.
  • If you do not have a thermometer, you can tell that the creme anglaise is ready by using the following method: In one quick motion, dip the spatula into the creme anglaise and hold it horizontally in front of you. With the tip of your finger, wipe a clean line down the center of the spatula. If the trail keeps its shape, the creme anglaise is ready. If the trail fills with liquid, cook it for another minute and repeat the test. The objective is to remove the creme anglaise from the heat just before it boils.
  • If the creme anglaise boils, the egg yolks will scramble. If this happens, you can still use the mixture as an ice cream base if you strain it. You will not be able to use it as a sauce, because once the eggs are scrambled, they lose their ability to hold a sauce together.
  • Strain the creme anglaise through a chinois or fine-mesh sieve into the bowl placed in the ice bath, to remove the vanilla bean and any cooked egg. Stir occasionally to allow the creme anglaise to cool evenly. Once it has cooled completely, pour it into a clean container. Place plastic wrap directly on top of the creme anglaise to prevent a skin from forming and store in the refrigerator for up to three days.
  • Pour the custard into a shallow bowl and pile the meringue "eggs" in the center.

OEUFS EN COCOTTE à LA SUISSE



Oeufs En Cocotte à La Suisse image

Make and share this Oeufs En Cocotte à La Suisse recipe from Food.com.

Provided by Elmotoo

Categories     Breakfast

Time 16m

Yield 4 serving(s)

Number Of Ingredients 5

8 eggs
240 ml double cream
125 g gruyere cheese, finely grated
nutmeg, ground
pepper, ground

Steps:

  • Pre-heat the oven to 190° C (375° F - gas 5)
  • Grease 4 ramekins well and place in a baking dish or roasting tin, to which sufficient hot water has been added to come up half way up the sides of the ramekins.
  • Carefully crack 2 eggs into each ramekin. Combine the cream & cheese; divide among the ramekins. Sprinkle a pinch each of nutmeg & pepper onto each serving.
  • Bake for about 6 minutes until the mixture is just set.

Nutrition Facts : Calories 483.4, Fat 42.3, SaturatedFat 23.1, Cholesterol 490.3, Sodium 270.4, Carbohydrate 2.5, Sugar 0.6, Protein 23.1

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