Oeufs brouillés à la crème – creamy French scrambled eggs Recipe
French scrambled eggs are completely different from the ones fried quickly over high heat – here the eggs are stirred slowly until they turn into a delicate, creamy mixture that resembles a thick sauce more than classic scrambled egg curds. A bit of cream and butter makes the dish very velvety and perfect for a lazy weekend breakfast. Served on toasted baguette, it tastes like something from a small Parisian café.
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Servings
2
Ingredients
- eggs at room temperature - 4 pieces
- 30% cream about 2 tablespoons - 30 ml
- butter - 20 g
- chives finely chopped, optional - 1 tablespoon
- salt to taste
- black pepper freshly ground, to taste
- bread baguette or other light bread, for serving - 2 slices
Main Ingredient:
eggs
Preparation
- Crack the eggs into a bowl, add the cream, a pinch of salt and pepper. Beat with a fork or whisk for about 30–40 seconds, until the mixture is uniform but not foamy.
- Melt the butter in a small pan over very low heat, making sure it doesn’t brown.
- Pour the egg mixture into the pan. Cook over very low heat, stirring constantly with a silicone spatula or wooden spoon, scraping the eggs from the bottom and sides of the pan.
- Stir slowly for 5–8 minutes. The eggs will first be liquid, then start to thicken and form very small, creamy curds. If the mixture starts to set too quickly, remove the pan from the heat for a moment, continuing to stir.
- When the scrambled eggs have the consistency of a thick, slightly runny cream (remember they will thicken a bit more from the heat of the pan), remove them from the heat.
- At the end you can add the chopped chives and gently fold them in.
- Serve immediately on warmed plates, ideally on toasted slices of baguette or your favourite bread.
Storage
In fridge:
1 days
Freezing:
No
Scrambled eggs are best made and eaten fresh; if needed, keep them in the fridge in a closed container for a few hours and reheat very gently over low heat, stirring constantly so they don’t overcook.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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