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 1,498
printed 197

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!
Adding a touch of lemon juice to the liquid from boiled red cabbage will make it more red than blue. Adding the boiled egg in now will give a lovely purple shade!
Red cabbage, Hot water, Eggs, Lemon juice
HOME
A new and interesting combination - try this at parties!
Flat peaches, Mozzarella cheese, Lemon zest, Salt & pepper, Extra virgin olive oil, White wine vinegar
HOME
Use the water from boiling red cabbage to make acid, alkali & neutral strains to get 3 different colours of tofu.
Red cabbage, Bicarbonate of soda, Tofu, Lemon juice
HOME
This is a recipe using Spanish piquillo peppers, it's also called sweet pointed pepper.
Piquillo peppers, ●Cooked rice, ●Chicken breast fillet, ●3 colour peppers, ●Chicken stock cube, ●Soy sauce, ●Sesame oil, ●Mirin, ●Salt & pepper, ●Tomato ketchup, Flour, Parmigiano reggiano, Tomato ketchup
HOME
Add bicarbonate of soda to boiled red cabbage water, it will turn this beautiful shade!
Boiled eggs, Red cabbage, Bicarbonate of soda
HOME
I was planning to make a dessert with sweet omelette, but I changed my mind and ended up with this banana crepe dessert which is delicious!
Self raising flour, Granulated sugar, Egg, Milk, Butter, Bananas, Nutella
HOME

Similar Recipe

Looks lovely and is satisfying to hear the crack when you break into the sugar top!
Egg yolks, Double cream, Milk, Sugar, Vanilla extract
Soft and wobbly, soon disappears...it's a delight!
Egg yolks, Granulated sugar, Milk, Gelatine sheets, Matcha powder, Hot water, Double cream, Vanilla extract
Nuko@York
HOME
This dish came about when a Frenchman discovered the joy of a thin escalope of chicken cooked with a lemon sauce.
Chicken breast fillets, Flour, Eggs, Salt & pepper, Lemon sauce:, Lemon, Parsley, Butter, White wine, Chicken stock
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
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

All New Recipes