Slow-Scrambled Eggs with Truffles

Oeufs Brouillés aux Truffes

Preparation info

  • Serves


    • Difficulty


Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

THE TERM “scrambled eggs” does not do justice to the French oeufs brouillés, a slow-cooked, soft, moist, and creamy dish served as a first course and not for breakfast. When properly made, oeufs brouillés aux truffes ranks in my mind as one of the top 20 dishes ever created. Most French recipes call for the eggs to be cooked in a water bath (bain-marie) or double boiler, but I have found that a nonstick pan over low heat works just as well, and if you are careful there