Œufs Brouillés

Scrambled Eggs

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Break your eggs in a basin, put salt, pepper, and beat them well. Put them in a saucepan with a piece of butter and cook on a slow fire, stirring occasionally. See that they do not stick to the bottom and sides of the saucepan. Add some cream before serving, mixing well.