Scrambled Eggs Oeufs Brouillés Food

OEUFS BROUILLéS RECIPE - FRENCH CREAMY SCRAMBLED EGGS

Oeufs Brouillés Recipe - French Creamy Scrambled Eggs image

Provided by Gayathri Kumar

Number Of Ingredients 5

Ingredients

Eggs - 3
Butter - 3 tbs
Salt and Pepper To Taste
Chives - 1 tbs
Cream - 1 tbs

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)

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

Ingredients

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

Oeufs Brouilles a la Michel Guerard (French Scrambled Eggs with Caviar) image

Provided by Food Network

Categories appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 8

Ingredients

6 large eggs
1 tablespoon butter
2 tablespoons creme fraiche
6 tablespoons finely chopped shallots
1 tablespoon finely chopped chives
Salt and freshly ground black pepper
3 ounces caviar
12 long thin pieces of toasted bread

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.

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

Ingredients

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.

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