This post contains affiliate links for products we love. Fusion Craftiness earns a small commission on these links at no cost to you.
French scrambled eggs is easy to make and will elevate breakfast up a notch. Creamy scrambled eggs are served over toasted baguette slices drizzled with olive oil and garnished with chive. Treat yourself to this classic French breakfast.
This post contains affiliate links.
Why I love French eggs
There is more than way to make scrambled eggs. In Southern France, a simple method is used to make creamy scrambled eggs served over toasted baguette slices. They use cream and chilled butter, of course, cooked over low heat.
Oeufs is French for eggs. Brouilles means scrambled. Oeufs Brouilles means Eggs Scrambled in French.
A life spent searching for the perfectly cooked egg is a life not wasted. In my quest to cook the perfect egg, I have learned a few things. Although there is more than one way to cook scrambled eggs, I have been doing it wrong.
Like most people, I have been overcooking them until they are dry and rubbery, missing out on the potential of this golden little nugget. I really like the French way of cooking scrambled eggs. They have different techniques depending on what part of the country you are in but they all seem to include butter and cream. The extra fat in the butter and cream helps the eggs become softer and more moist, not dry and rubbery, although still be careful about over cooking.
In Southern France they cook the eggs on low heat while stirring constantly. They add chilled butter to the eggs, not melting it in the pan first like the rest of the world. The chilled butter helps the eggs to not cook too fast. Cream is added in end with chives. The result is very creamy eggs with very small curds and is usually served over toasted baguette slices.
In other parts of france they melt the butter in a hot pan, pour in the beaten eggs with cream and stir frequently. By removing the eggs right when they are set, they continue cooking with residual heat without overcooking them. This results in a beautiful, moist scrambled egg with a good bite that is full of flavor.
My take-away is don’t over cook and add some fat. This should yield you some beautiful eggs no matter what recipe or technique you use.
Did you make this recipe? Don’t forget to rate the recipe and comment below! Take a picture and tag us @FusionCraftiness #FusionCraftiness on Instagram for a chance to be featured in our Insta Stories:)
In this easy scrambled egg recipe, you will experience the joy of creamy French scrambled eggs. Bon Appetit!
Creamy French Scrambled Eggs Recipe | Oeufs Brouilles
Creamy French style scrambled eggs served over toasted baguette.
Ingredients
- 3 eggs
- whisked lightly
- 1 Tbs butter, chilled
- 2 Tbs cream
- 2 Tbs fresh chives chopped
- salt and pepper
- baguette slices, toasted
- olive oil for drizzling
Instructions
- Dice chilled butter and add to whisked eggs.
- Add eggs to cold pan and cook on low, stirring constantly.
- When about half the eggs are set, add cream, chives, salt and pepper.
- Continue stirring until eggs are completely set but not overcooked.
- Pour over toasted baguette slices that you have drizzled with oil.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 393Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 311mgSodium: 577mgCarbohydrates: 25gFiber: 1gSugar: 3gProtein: 15g
More recipes with eggs
Kimchi Udon Noodle Soup
Crepes
Laura Oaks
Sunday 31st of March 2024
I make Eggs Francais and love the rich custard over baguette toast. I do the toast like Bruschetta the drizzle olive oil and and rub with garlic clove. Scrumptious.
Doug
Friday 11th of August 2023
First time I made this recipe and it came out fantastic. I used the 1 tbs of butter and found it was enough with the 2 tbs of cream.
Tina
Sunday 13th of August 2023
Hey Doug, so glad you LOVE this too. Cheers!!
D
Sunday 5th of February 2023
1Tbls of chilled butter yielded you 8 cubes?? Not two Tbls?
Tina
Tuesday 7th of February 2023
I think you are right, one Tbs per serving. It's a high fat, creamy egg recipe. Recipes are guidelines, you can use less or more butter, the texture and flavor will change though.