ReceptnaptárFrench creamy scrambled eggs (œufs brouillés)
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Ingredients
Method
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- Mix the eggs in a bowl with a fork just enough to combine the yolks and whites, without making them frothy. Salt lightly.
- Put two-thirds of the butter and the eggs in a heavy-based pan or small frying pan and set it over low heat.
- Stir slowly and continuously with a silicone spatula, scraping the bottom and sides of the pan. It takes patience: French scrambled eggs take 8-10 minutes and form tiny, creamy curds.
- When they're thick and creamy but still slightly runny, take them off the heat and stir in the rest of the cold butter and the cream — this stops the cooking and makes them velvety.
- Season with white pepper and the herbs and serve at once with toasted baguette or brioche.
A Receptnaptár original recipe. Calories and protein are estimated.
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