For eight years, I have experimented with recipes on how to avoid eggs and now I make only recipes with eggs. I know it is some serious flipping in life, but it happens and I have decided to go with the flow. For the second day, I have an egg scramble from southern France. There are so many ways to make scramble, but the French have an unique way. While searching for a perfect recipe for Oeufs Brouillés, I came across various versions. But the main similarity is the addition of cream and butter and cooking the eggs on low heat to get a creamy consistency. Some even made it in a double boiler so that the eggs remain soft because of the slow cooking. I was really skeptical about making creamy egg because I am not a huge fan of runny eggs. This is usually served with toasted bread.
But this is different. The creaminess is because of the cream and butter, so you won’t even feel the eggs in it. The recipe turns out really rich and filling. I made it for my lunch yesterday and thoroughly enjoyed it. I am so loving this week’s theme because I get to eat all the delicacies. If you are bored of the dry scrambled eggs, then try this version. I am sure you will love it. The secret is in cooking the eggs over low flame and continuously whisking the mix. Once the eggs are cooked and has slight moisture, remove it from flame and add chilled butter and cream. This helps bringing down the temperature and which stops the cooking of eggs. The residual heat helps in melting the butter and cream. I even loved the colour of the dish. It was golden and was so yum.
Eggs – 3
Butter – 3 tbs
Salt and Pepper To Taste
Chives – 1 tbs
Cream – 1 tbs
Add one table spoon of butter and eggs in a pan and start whisking them on low heat.
At first they will just mix together but won’t seem like cooking, but after a while of whisking, you will fell the mix thickening. Add salt and pepper to the mix.
Keep on whisking on low heat until the eggs are cooked and have a slight moisture in them.
Immediately remove from flame and add the remaining butter and cream.
And add the chopped chives. I used cilantro.
Keep on whisking until everything comes together to a creamy custard consistency.
Transfer to a serving dish and serve immediately.