French Scrambled Eggs with Smoked Salmon

Preparation info
  • Serves


    • Difficulty


Appears in
Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

  • About

These eggs are one example of the French method of scrambling eggs, called oeufs brouillés or a brouillade. Made with black truffles, they are beyond sublime. I eat them every Christmas Eve, with an old, lesser, red Bordeaux.


  • 8 large eggs
  • pound unsalted butter, cut into pieces
  • ½ teaspoon salt


Beat the eggs just until well mixed. Coat the bottom and sides of a saucepan with some of the butter. Add salt and pepper and 2 tablespoons of the butter to the eggs and put in the pan. Put the pan into the simmering water of a water bath and stir the eggs with a wooden spoon, making sure to scrape