Le Cordon Bleu

Scrambled Eggs

Oeufs Brouillés

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
  1. Place some butter in the pan set in hot water.

  2. Break the eggs individually and pour into the bowl.

  3. Whisk the eggs together with salt and white pepper.

  4. Pour the eggs into a pan set in a bain marie while stirring.

  5. Continue stirring, as the eggs begin to coagulate.

  6. Once the eggs have coagulated, remove the pan from the heat and add the remaining butter.

  7. Stir in the cream.

  8. Stir in the fresh chopped herbs.

  9. Serve immediately, or keep warm in a bain marie.