Scrambled Eggs Oeufs Brouills
Indulge in the luxurious simplicity of Scrambled Eggs Oeufs Brouillés, a classic French-style breakfast dish that transforms humble eggs into a velvety masterpiece. With just four large eggs, unsalted butter, a splash of heavy cream, and a touch of finesse, this recipe delivers irresistibly creamy, soft curds that melt in your mouth. Perfectly seasoned with salt, freshly ground black pepper, and optionally garnished with fresh chives, these scrambled eggs are a testament to the beauty of slow cooking over low heat. Whether served with a slice of toasted bread, flaky croissants, or as part of an elegant brunch spread, this dish promises a decadent start to your day. Treat yourself to this timeless French technique and elevate your breakfast game with restaurant-quality scrambled eggs at home!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Eggs
- 2 tablespoons Unsalted butter
- 2 tablespoons Heavy cream
- 0.25 teaspoons Salt
- 0.125 teaspoons Freshly ground black pepper
- 1 tablespoon Fresh chives (optional, for garnish)
Instructions
Crack the eggs into a medium-sized mixing bowl. Add a pinch of salt and beat the eggs gently with a fork or whisk until the yolks and whites are just combined. Avoid over-beating as it introduces too much air.
Place a non-stick pan over low heat and add 2 tablespoons of unsalted butter. Allow the butter to melt slowly, ensuring it does not brown.
Pour the beaten eggs into the pan. Using a heatproof spatula, stir the eggs continuously, gently pulling them from the edges to the center as they slowly cook. This will create small, soft curds.
When the eggs are about halfway cooked and starting to form creamy curds, add the heavy cream. Stir it into the eggs to enrich the texture and balance the cooking temperature.
Continue stirring over low heat until the eggs are barely set but still creamy and moist. Be cautious not to overcook as French-style scrambled eggs should remain soft and luscious.
Season with freshly ground black pepper and additional salt to taste. Stir gently to incorporate the seasoning.
Remove the pan from the heat immediately to prevent further cooking. Optionally, garnish the scrambled eggs with freshly chopped chives for added flavor and presentation.
Serve the scrambled eggs warm, accompanied by toasted bread, croissants, or as part of a full breakfast spread.
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 884 mg | 38% | |
| Total Carbohydrate | 1.7 g | 1% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 0.7 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 115 mg | 9% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 283 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
