Eggs Scrambled with Cheese and White Wine

Fondue à la Comtoise

Preparation info

  • Servings:


    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About


  • 3 cloves garlic, crushed, peeled, chopped finely
  • 1 cup dry white wine
  • ¼ cup butter
  • 10 eggs
  • 5 ounces freshly grated Swiss Gruyère (it must be a dry and nutty-tasting cheese with only a few very tiny holes; Emmental-type cheese is too bland and too sweet)
  • Salt, pepper


    Simmer the chopped garlic in the white wine, covered, in a small saucepan for about ½ hour. The wine should, at this point, be reduced to about cup—if it is not sufficiently reduced, turn the heat up with the lid off for a minute or so. Strain, discarding the fragments of garlic, and leave to cool.

    Butter liberally the interior of an earthenware casserole and cut the rest of the butter into small pieces. Add all the ingredients, grinding in a generous amount of pepper. Beat with a small whisk. Install the casserole over a fairly high heat, using an asbestos pad to protect it from the direct flame, and stir the mixture with the whisk, first slowly, then, as the pieces of butter begin to melt, more rapidly, scraping constantly the sides and the bottom. As soon as the mixture begins to thicken noticeably, remove the casserole from the heat and continue stirring for a minute or so. The consistency should be that of a thick, but “pourable” cream. Serve directly from the cooking utensil onto well-warmed plates.