Scrambled Eggs

Oeufs Brouilles

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Fresh Eggs
  • A Tablespoonful of Butter
  • Salt and Pepper to Taste
  • Parsley to Garnish


Break the eggs into a saucer, one by one, and then transfer to a bowl. Season well with salt and pepper. Have the frying pan very hot. Put into it the butter, and add immediately the Eggs, and keep stirring around and around and across for about three or four minutes, judging by the consistency of the Eggs, which must be like a thick mush as you take it from the fire. Keep stirring a few seconds longer after you have taken the pan off the fire, and put the Eggs into a hot dish, and garnish with parsley and serve immediately with buttered toast or Broiled Ham.

The beauty of the Scrambled Egg is that the whites and yolks are delicately blended. The practice of beating the yolks and whites thoroughly together, as for an Omelette, before scrambling the Eggs is to be condemned as against the best ethics of Creole cookery. There is no comparison in the taste of the Scrambled Egg cooked according to the above method, and the Eggs in which the yolks and whites have been previously beaten together.