Oeufs Brouilles (Scrambed Eggs)

Oeufs Brouilles (Scrambed Eggs)


  • 2


  • Very easy



  • 4 eggs
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 1 ½ tablespoons crème fraiche


Select the freshest and best quality eggs possible for this preparation, this will make the difference between good and great scrambled eggs. Begin by beating the eggs with the salt until they are homogenous. Heat the All-Clad TK 2 qt. Saucier over medium-low heat and add the butter.

When the butter has melted, strain the beaten eggs through a sieve into the pan.

Continually whisk the eggs on the heat until they thicken yet are still very creamy and not completely set. Whisk in the crème fraiche and cook for a few seconds longer. Spoon the eggs onto warm serving plates and serve right away.

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