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 2,310
printed 223

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!
Great with a beer, it's nice and salty. Works well at a home party.
Smoked bacon, Sweetcorn tin, Black olives, Mayonnaise, Cayenne pepper, Crackers (like Ritz)
HOME
Chop the banana into the mix and bake.
Self raising flour, Granulated sugar, Salt, Egg, Melted butter, Milk, Vanilla extract, Banana, Milk chocolate
HOME
Even if the tomatoes you buy are not that ripe, this salsa will still to liven it up and make it taste good.
Ripe tomato (large), Salt & pepper, Sugar, Vinegar, Garlic puree, Olive oil, Onion, Red pepper, Yellow pepper, Green pepper
HOME
This will brighten up your dining table!
Baguette slices (1cm thick), Salsa:, Green and yellow pepper, Cherry tomatoes, Onion, Gherkin slices, Anchovy fillets, Raisins or sultanas, Seasoning:, Extra virgin olive oil & Sushi vinegar, Salt & pepper, Cayenne pepper, Garlic
HOME
Marinate the chicken in miso sauce to give a lovely deep taste to this popular dish.
Chicken wings, Miso sauce:, Miso (white), Sake, Mirin, Sugar, Salt
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

Looks lovely and is satisfying to hear the crack when you break into the sugar top!
Egg yolks, Double cream, Milk, Sugar, Vanilla extract
Chop the banana into the mix and bake.
Self raising flour, Granulated sugar, Salt, Egg, Melted butter, Milk, Vanilla extract, Banana, Milk chocolate
Tobuchan
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
So light,fluffy and sweet, French toast is always a hit for us ladies!
Bread slices, Egg, Milk, Sugar, Vanilla extract, Butter, Maple syrup or honey
KMR-type-B
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
Tobuchan
HOME
Vanilla and orange merge beautifully in this dish.
Orange zest, Orange brandy or liqueur, Orange juice, Caster sugar, Egg yolks, Double cream, Vanilla extract, Brown or demerara sugar, Candied orange peel
yhiranuma
PRO

All New Recipes

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
 
Sea scallops are a delicacy that appear in cuisines from many different countries. Some believe that only a trained chef can make perfectly cooked sea scallops. I believe that any home cook can make perfect sea scallops and demonstrate how to do this in the video.
 
Brasato al Barolo is savoury, tender beef slowly braised in a rich and full-flavoured Italian wine. Watch now to see how to make this dish in the latest video from POV Italian Cooking.