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Oeufs Brouillés

Perfectly cooked scrambled eggs a la Française.

Servings: 1

Mis en Place

3 Eggs (room temperature)

2-3 Tbsp Unsalted Butter

Fleur de Sel

Freshly Ground Pepper

*Optional: fresh herbs such as parsley, chives or dill.



Step 1

Crack eggs into a mixing bowl and whisk vigorously with a fork.

Step 2

Heat a small heavy saucepan over medium-low heat. Start to melt 1tbsp of butter and then add eggs. Stir with a spatula or wooden spoon.

Step 3

Stirring consistently, ensuring to grab the edges of the pot ensuring the eggs do not change colour. Once the egg starts to form small curds, remove from the heat and add remaining butter and season with fleur de sel and ground pepper.

The consistency should be soft enough to pour.

Step 4

Serve with buttered or olive oil toasts.

Beautiful with the addition of herbs and accompanied by smoked salmon, caviar, or prosciutto cotto.

I love a little caper berry or cornichons on the side.


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