Scrambled Eggs (Oeufs Brouillés)
"This is a recipe I found on Cuisine-France.com that I adapted, to add some cheese, in order to be like a hotel's French restaurant's eggs for brunch that I enjoyed. I am posting this for ZWT France leg of the race. Times weren't stated, so this is a guess, as this is untried by me as of now."
photo by lazyme
- Ready In:
- 12mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
directions
- Step 1: Put the eggs, salt and pepper, and water in a bowl. Beat for 30 seconds.
- Step 2: Coat a pan with butter. Pour in the eggs. Cook over low heat. Stir several times to get thick ribbons but not tiny pieces. Remove from heat when the eggs have thickened, remove pan from heat.
- Step 3: Stir in the cream and cheese. Taste and season if needed. Decorate with parsley.
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Reviews
-
As far as I'm concerned, this is the ONLY way to eat scrambled eggs. I love them soft, almost underdone. Not those dry, rubbery things my mom used to make :) And the addition of the cream and cheese at the end makes them even better! Thanks for this keeper. Made for ZWT8. -
These were wonderful - creamy and delicious! I used 2% milk instead of water. Surprisingly, these packed a lot of flavor and the richness of the cream and the cheddar definitely came through. Super simple, and definitely a technique to repeat! Made for ZWT8. -
Totally delicious! Just what we needed on New Year's morning. So moist and flavorful, but not runny at all. Really enjoyed the cream and cheese at the end. Made for For Your Consideration tag game! Thanks for sharing. -
I scaled this back for 1 serve planning on making I for my breakfast but the DM needed a light meal for her dinner tonight and I thought this would be perfect for her and I knew (hopefully) she would eat it all up and I was not wrong, I did err and cooked the eggs a few seconds too long to mix in the cheese and cream and though the cheese mixed in well the cream not so but the DM still declared it as delicious, thank you diner524 made for Please Review My Recipe tag game. -
I have to say, this recipe makes some mighty tasty scrambled eggs. These are very creamy and delicious. I have made my scrambled eggs this way twice during the past week. Fast, easy and a super yummy meal. Thanks for another keeper, diner524. Made for May 2013 Aus/NZ Swap.
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Tweaks
-
These were wonderful - creamy and delicious! I used 2% milk instead of water. Surprisingly, these packed a lot of flavor and the richness of the cream and the cheddar definitely came through. Super simple, and definitely a technique to repeat! Made for ZWT8.
RECIPE SUBMITTED BY
diner524
Trinity, 48
<p>I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><br /><br />I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. <br />I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. <br /><br />I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. And now from trying recipes, I found that I don't like dijon mustard, but love vinegar and mustard, not sure why I don't like the taste of dijon mustard.</p>
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