French Scrambled Eggs 'Oeufs Brouillés'

This is a recipe from the personal chef to Francois Mitterrand, Daniele Delpeuch.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Prep: 5 min Cook: 15 min

Ingredients

Eggs 3
Egg yolk 1
Mushrooms (small) 15
Onion 1/2
Fresh parsley as required
Lemon juice 1 tbsp
Unsalted butter 20g
Salt & pepper as required
Toast or croutons if you like

Method

1
Thinly slice the onion. Slice the mushrooms 5mm thick and sprinkle the lemon juice on it to prevent discolouration. Finely chop the parsley.
2
Put 10g of butter in a frying pan, stir in the onions and mushrooms. When softened, add the parsley.
3
Now make a bain marie - put boiled water in a large frying pan and maintain 80C. Crack the 3 eggs into a smaller pan and add the salt & pepper and stir very well.
4
Carefully place the smaller pan into the frying pan of hot water. Using a spatula, make a figure of 8 in the eggs to avoid them sticking.
5
If lumps begin to form, use a whisk to loosen. You're aiming to get the eggs to a dropping consistency.
6
Once you get to this stage, add the egg yolk and a pinch of salt and gently stir in.
7
Pour the eggs into a soup bowl and add the mushroom mix on top.
8
Place your toast on the side - it's ready to serve. Scoop the eggs and mushrooms onto the toast and enjoy!

Tips & Note

Be careful to keep the water temperature in the frying pan close to 80C, otherwise the egg in the smaller pan will become lumpy. The end result should be more like a potage soup rather than a more solid scrambled egg. Don't get distracted by the TV or your Amazon deliveries because you'll be disappointed by the finished dish - don't move away until it's ready!
Use maximum 3 toppings. Mitterrand's favourite was truffles - it must have been delicious!

French Scrambled Eggs 'Oeufs Brouillés'

This is a recipe from the personal chef to Francois Mitterrand, Daniele Delpeuch.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 2

Prep: 5 min

Cook: 15 min

Ingredients

Eggs 3
Egg yolk 1
Mushrooms (small) 15
Onion 1/2
Fresh parsley as required
Lemon juice 1 tbsp
Unsalted butter 20g
Salt & pepper as required
Toast or croutons if you like

French Scrambled Eggs 'Oeufs Brouillés'

Recipe ID :869 Posted on 14 JUL 2015

Serves 2

Prep 5min
Cook 15min
views 7,969
printed 338

saved 2

This is a recipe from the personal chef to Francois Mitterrand, Daniele Delpeuch.

Share

Ingredients

Print Ingredients Email Ingredients
3
1
15
1/2
as required
1 tbsp
20g
as required
if you like

Method

Prep
5min
Cook
15min
1
Thinly slice the onion. Slice the mushrooms 5mm thick and sprinkle the lemon juice on it to prevent discolouration. Finely chop the parsley.
2
Put 10g of butter in a frying pan, stir in the onions and mushrooms. When softened, add the parsley.
3
Now make a bain marie - put boiled water in a large frying pan and maintain 80C. Crack the 3 eggs into a smaller pan and add the salt & pepper and stir very well.
4
Carefully place the smaller pan into the frying pan of hot water. Using a spatula, make a figure of 8 in the eggs to avoid them sticking.
5
If lumps begin to form, use a whisk to loosen. You're aiming to get the eggs to a dropping consistency.
6
Once you get to this stage, add the egg yolk and a pinch of salt and gently stir in.
7
Pour the eggs into a soup bowl and add the mushroom mix on top.
8
Place your toast on the side - it's ready to serve. Scoop the eggs and mushrooms onto the toast and enjoy!

Tips & Note

Be careful to keep the water temperature in the frying pan close to 80C, otherwise the egg in the smaller pan will become lumpy. The end result should be more like a potage soup rather than a more solid scrambled egg. Don't get distracted by the TV or your Amazon deliveries because you'll be disappointed by the finished dish - don't move away until it's ready!
Use maximum 3 toppings. Mitterrand's favourite was truffles - it must have been delicious!

HOME
Tobuchan
I’ve got 290 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!
Who would have thought melted cheese and sugar would work wonders on toast...?
Sliced bread, Butter, Sliced cheese, Granulated sugar
HOME
The coffee granules give a slightly bitter taste, so this is a shortbread for grown ups.
Butter (salted), Granulated sugar, Self raising flour, Nescafe Gold Blend, Salt
HOME
You only need salt and olive oil - a genuine tortilla recipe apart from the potato.
Butternut squash, Onion (medium), Olive oil, Salt, Eggs
HOME
Rice is easy to cook if you have a saucepan with a lid! Once you achieve this, making your own sushi is not a dream.
Japonica (sticky) rice, Tap Water (or Volvic)
HOME
Usually this recipe goes with yellowtail, not salmon, but I rarely find yellowtail in British fish mongers. It worked pretty well with salmon.
Salmon fillets, Daikon (mooli), Kombu seaweed, Water, Sake, Sugar, Soy sauce, Ginger
HOME
A lovely sweetness from the leeks, saltiness from the bacon and sourness from the tomatoes...
Bacon rashers, Chinese leaves, Celery, Leek, Mushrooms, Cherry tomatoes, Vegetable oil, ▼Chicken stock granules, ▼Soy sauce, ▼Mirin, ▼White wine, ▼Water, Potato starch in a bit of water, Egg
HOME

Similar Recipe

A sandwich made with the ingredients of a Salade Nicoise.
Tuna (tinned, in oil), Tomato, Gem lettuce leaves, Red onion , Kalamata olives (stoned), Boiled egg, Mayonnaise or mustard, Buns
yhiranuma
PRO
Just combine asparagus saute with egg salad. It is a dish that makes you feel like a wonderful weekend.
アスパラガス, ゆでたまご, オリーブオイル, 塩, ガーキンピクルス(割愛可), マヨネーズ, マスタード(イングリッシュor ディジョン), 白ワインビネガー, 黒コショウ, パルミジャーノレッジャーノ
Use clarified butter with the lemon juice for the best hollandaise.
Egg yolks, Salt & pepper, Lemon juice, Water, Butter
Julia
HOME
The French make this at home in rhubarb season, it's a lovely hot dessert.
Rhubarb, Butter (to rub), Eggs, Sugar, Salt, Melted butter , Milk, Double cream
Nanita
PRO
Parsnips will be very sweet when cooked, so I thought this could work instead of sugar.
Parsnips, ◆ Plain flour, ◆ Strong flour, ◆ Baking powder, ◆ Salt, ◆ Egg, ◆ Melted butter, ◆ Milk, ◆ Vanilla extract
KitchenCIB
HOME
A typical way to enjoy asparagus, the hollandaise sauce is trendier than just mayonnaise.
White asparagus, Lemon juice, Sauce hollandaise:, Egg yolks, White wine, Butter, Salt

All New Recipes

A very kid-friendly recipe that is going to bring joy to those little hearts. Made with a few simple ingredients and can be done in less than an hour. View more details here: https://www.myweekendplan.asia/easy-chocolate-cake/
Self-raising flour (sifted), Cocoa (sifted), Caster sugar, Butter (softened), Milk, Eggs (lightly beaten)
All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil