A Stir The Pots Post

Oeufs brouillés, French scrambled eggs

by | Jan 25, 2009 | Uncategorized

Jsm germany7
For all my years as a breakfast cook in the army, along with my  time working in hotels and restuarants, I never understood how people could eat what are sold to the public as "scrambled eggs." In my mind, what is serviced is usually specimens of overcooked or undercooked greening blobs of large curdled eggs. My brother once said that eggs are the perfect food, self enclosed with multiple uses and healthy, too.

This morning at breakfast I made myself "ouef brouille," scrambled eggs French style. Now that Bush is gone we can enjoy French fries, and even some  voluptuous velvety eggs that neither get hard or green. They're excellent, so good with crisp bacon and even a nice Flax seed rye bread or baguette, if so inclined. And if you're okay with gilding the Lilly, so to speak, add a dollop of caviar!


Ouef Brouille
Serves two
5 eggs
1/2 tsp canola oil
2 tsp butter
cream or milk (optional)
Utensils: Bain marie, bowl, whisk

Whip up your eggs, (you can strain them at this point if you want, but that is a bit uppity if you ask me!)
place bowl over a pot of simmering water. Add in oil,(Usually you use whole butter but I like to cut back for my heart and doctors orders!) pour in your eggs and whisk them in a slow concentric motion until they start to coagulate, add in your butter and turn off hit while continuing to whisk until eggs are cooked and set. At this point you can add in a bit of cream or milk to stop the cooking, but for me I like to eat them right then, so good!

1 Comment

  1. Layla

    I forgot to add that in the highlands (especially in smaller towns or in places that like to prepare bread in a traditional way) the bread is usually baked in an outdoor mud/adobe oven. And in the mornings when people are baking bread it smells so amazing!


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