1296 Oeufs Brouillés

Scrambled Eggs

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


This method of preparing eggs is undoubtedly the best, always bearing in mind that they should not be overcooked but be kept soft and creamy.

They are usually served in a small deep silver dish but according to the recipe are also presented in small Croustades, cases made of hollowed-out Brioche or tartlet cases.

Formerly it was the custom to surround the dish of scrambled eggs with small Croûtons of various shapes or small pieces of cooked pale baked puff pastry in the form of crescents, diamonds, rounds or palm leaves etc.; this way has much to recommend it and can always be followed.

In the old classical kitchen scrambled eggs were always cooked au Bain-marie as this guaranteed that they were cooked perfectly; but this was a time-consuming operation. They may be cooked more quickly by using direct but gentle heat as a gradual cooking process is essential for obtaining the desired soft, smooth texture.

Method of Preparation

Gently heat 50 g (2 oz) butter in a heavy small pan, add 6 beaten eggs seasoned with salt and pepper, place over a moderate heat and stir constantly with a wooden spoon taking care that the heat remains even; too quick cooking will cause lumps to form which is contrary to the description of the term scrambled.

When the eggs have atttained the correct smooth, creamy consistency, remove from the fire, mix in 50 g (2 oz) butter in small pieces and, if required, ½ dl (2 fl oz or ¼ U.S. cup) cream.

A whisk should not be used unless absolutely necessary.