How To Make Oeufs Brouille

Perhaps one of the easiest and might we say best ways to prepare your breakfast eggs, oeufs brouille (or simply scrambled eggs) are an easy cooking method that leaves hundreds of possibilities for delicious combinations and flavoring. Whether you’re a ham and cheese, veggie, chorizo and peppers or maybe just some salt & pepper person, there is always an oeufs brouille option to appease your tastebuds and cravings. But more so than the ingredients you put in, it’s the technique you use to cook the eggs that make all the difference. For instance, there are ways to avoid your scrambled eggs from getting too dry, crispy or browned in their short cooking time. In fact, the original Escoffier recipe called for the eggs to be cooked in a double boiler, at a very low temperature, stirring constantly until they were done which usually took about 30 minutes. That may seem like a lot of work for breakfast, but the results are nothing short of divine.

Our method isn’t as complicated as the old French one but we still very much take pride in our scrambled eggs perf-egg-tion. Learn to cook oeufs brouille in this effortless and easy breakfast-themed online cooking class and you’ll be surely thanking us.

Oeufs Brouille

Eggs as needed
Butter as needed
Salt and pepper to taste


  1. Select a saute pan just large enough to accommodate the number of eggs being cooked.
  2. Add the eggs that have been beaten and seasoned with salt and pepper.
  3. In the sauce pan, add enough butter for 2 oz per 6 eggs.
  4. Cook while stirring constantly with a wooden spoon, taking care that the heat remains even; too quick cooking will cause lumps to form.
  5. When eggs have attained the correct smooth, creamy consistency, remove from the heat.
  6. If a more creamy consistency is desired, add in 2 oz more butter per 6 eggs or some cream.
  7. Serve with fresh herbs, fruits, vegetables, meats or toast!

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