Oeufsbrouillsscrambledeggs Recipes

OEUFS BROUILLéS RECIPE - FRENCH CREAMY SCRAMBLED EGGS

Steps:

• Add one table spoon of butter and eggs in a pan and start whisking them on low heat.
• At first they will just mix together but won't seem like cooking, but after a while of whisking, you will fell the mix thickening. Add salt and pepper to the mix.
• Keep on whisking on low heat until the eggs are cooked and have a slight moisture in them.
• Immediately remove from flame and add the remaining butter and cream.
• And add the chopped chives. I used cilantro.
• Keep on whisking until everything comes together to a creamy custard consistency.
• Transfer to a serving dish and serve immediately.

OEUFS BROUILLéS (SCRAMBLED EGGS)

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 BROUILLES A LA MICHEL GUERARD (FRENCH SCRAMBLED EGGS WITH CAVIAR)

Steps:

• With a serrated knife, cut each egg shell about 1/2-inch from the pointed end. Empty the raw eggs into a bowl and reserve. Wash the egg shells (tops and bottoms) in warm water, then turn them upside down on a towel to dry completely.
• Over very low heat melt the butter in a saucepan just large enough to hold the eggs. Beat the eggs with a whisk, pour through a sieve into the warm butter, and return to the very low heat. Beat constantly with the whisk, gradually increasing the heat, until the eggs are thick and creamy, not solid.
• Remove the eggs immediately from the heat and continue whisking while adding the cream, shallots, chives, salt and pepper.
• Place the dried eggshells in egg cups. Using a teaspoon, carefully fill each shell 3/4 full with the creamed eggs, then finish filling each shell with 1 tablespoon of caviar. The caviar should be slightly domed on top. Place the little top of each shell on the caviar. Serve with toast.

FRENCH SCRAMBLED EGGS

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.

SCRAMBLED EGGS (OEUFS BROUILLéS)

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.