Oeufs Brouillés is simply a fancy French name for scrambled eggs. The difference between these eggs and the scrambled eggs we get at our local diners is not in the ingredients (although these eggs do have olive oil in place of butter). Rather, the difference is in how you prepare the eggs.
To make these eggs, it is an absolute must to use a low heat. Some use a skillet over low heat. I left nothing to chance, and used a double boiler. This means you will also need a fair amount of time and patience in order to get the end results that make a mean Oeufs Brouillés.
Other than that, you can add additional ingredients to make this dish more to your liking. Ham and cheese is always a good idea. Steamed Asparagus or dandelion greens are also options if you’re going for a more “French” breakfast.
The result? Eggs that are far creamier than any scrambled eggs I’ve had before. Served on your favorite bread with a hunk of your best cheese on the side, you can’t go wrong.
- 6 large eggs
- 2 Tablespoons olive oil
- 3 Tablespoons heavy cream
- Salt and Pepper to taste
- Oregeno, for garnish
Bring your double boiler to a small boil.
While waiting for the water to boil, mix together the eggs, oil and cream. When the boiler is ready, pour in the eggs. After about 5 minutes, you will need to start looking in on the eggs, using a spatula to scrape the sides down and this “scrambling” the eggs. Cook until the eggs solidify, continuing the spatula scrambling.
The eggs can be runny or firm, depending on your own preferences. I like mine somewhere in between. Salt and pepper to taste.
Plate and serve.