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 2,806
printed 234

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 228 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!
Make an egg-white meringue to make a really light and fluffy dish.
Chicken thigh or breast, Salt & pepper, Potato starch or conrnflour, ●Soy sauce, ●Mirin, ●Sake or white wine, ●Sugar, ●Dashi powder, ●Water, Onion (small), Spring onions, Eggs (medium), Cooked rice
HOME
Ripieno means stuffing in Italian. Hollow out the tomatoes and stuff with tuna and onions and put in the oven - so simple but very trendy.
Tomatoes (medium), Onion, Tinned tuna (in sunflower oil), Basil leaves, Breadcrumbs, Salt & pepper, Olive oil
HOME
I tried some tinned chilli con carne and it was so delicious I decided to use it in a rice sandwich and it worked really well!
Tinned chilli con carne, Lettuce leaf, Mayonnaise, Honey, Egg, Cooked rice, Nori sheet, Salt
HOME
I never thought you could make taiyaki at home, but it's really good fun.
Self raising flour, Granulated sugar, Salt, Baking powder, Egg, Melted butter, Milk, Vanilla extract, Tinned azuki beans (sweet)
HOME
Use the recipe for Peri Peri cucumber, and it works well with cabbage.
Pointed cabbage, ▽Sesame oil, ▽Chicken stock powder, ▽Chinese chilli bean paste
HOME
A refreshing dish for the summer season, the lemon sauce will stir your senses!
Pork fillet, Salt & pepper, Flour, White wine, Lemon juice, Garlic, Olive oil, Chicken stock, Butter, Parsley
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
It's a bit difficult to find wild asparagus in London, but in the right season, you should find it at Borough Market. It's really delicious!
Wild asparagus, Eggs, Butter, Garlic (finely chopped), Your favourite bread slices, Salt, pepper, vinegar, olive oil
yhiranuma
PRO
Use clarified butter with the lemon juice for the best hollandaise.
Egg yolks, Salt & pepper, Lemon juice, Water, Butter
Julia
HOME
This works well with really thick slices of bread (if you can find it) or two medium ones pressed together. An unusual but tasty breakfast option.
Frozen spinach, Bacon rashers, Mushrooms, Double cream, Butter, Salt & pepper, Cheddar cheese (grated), Chicken stock cube, Eggs, Sliced bread (white, medium)
KitchenCIB
HOME
Hollandaise is similar to mayonnaise but it uses clarified butter instead of oil and lemon juice instead of vinegar. It's a trendy egg yolk sauce!
Egg yolks, White wine, Butter, Lemon juice, Salt
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

All New Recipes

My go to party dish is beer bread and spinach dip because it's easy to make and is a hit at nearly every event. Frozen chopped spinach, sour cream and a few other ingredients combine to make an amazing Spinach Dip with flavours complementing a hoppy dense beer bread
 
A wonderful aroma of garlic and the sweetness of honey. You can eat this forever!
Chicken thighs (skin on, boneless), Salt & pepper, Paprika, Olive oil, Garlic, Honey, Chicken stock, Soy sauce, Vinegar, Sesame seeds, Spring onions
cookbuzz
PRO
Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe