Culinary Arts

Chef Thomas Keller’s Oeufs Brouillés Recipe (French Scrambled Eggs)

Written by MasterClass

Mar 20, 2019 • 1 min read

Eggs are remarkably versatile. We eat them at breakfast, lunch, and dinner. “The egg certainly has to be my favorite ingredient,” says Chef Thomas Keller, “and certainly one of my favorites to eat.” To prove it, he has two hard-boiled eggs with olive oil every morning.

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Chef Keller learned the following technique for scrambling eggs in France. Cooking over low heat is essential, as it allows a slow, controlled evaporation as the eggs transform from a liquid to a solid, resulting in a creamy, barely set curd. French-style scrambled eggs are even closer to a loose porridge than the American-style, which are usually just firm enough to be served on a plate—in this simple, luxurious presentation, the gently whisked eggs get extra richness from both crème fraiche and butter, and are served in a bowl. Find Chef Keller’s American-style scrambled eggs recipe here.

Chef Thomas Keller’s French Scrambled Egg Recipe

Makes
2
Prep Time
5 min
Total Time
10 min
  • 4 eggs
  • Brioche toast, cut into soldiers
  • 3 ½ tablespoons butter
  • 1 tablespoon crème fraiche
  • Parsley, minced
  • Kosher salt
  • Maldon salt

Equipment

  • 2-quart saucier
  • Whisk
  • Serving bowl
  1. Crack each egg into a small bowl so that you can remove any shell, if necessary, then transfer to a mixing bowl. Repeat with the remaining eggs.
  2. Season with kosher salt. Whisk. (While it is perfectly fine to beat the eggs using a fork, Chef Keller prefers using a whisk.) For further refinement, blend the eggs using a blender or immersion blender and pass the blended eggs through a chinois.
  3. Set saucier over low heat. Add 3 tablespoons (approximately 48 grams) of butter to the saucier and pour in the eggs. Begin whisking slowly and continuously to emulsify in the butter and to gently cook the eggs.
  4. As eggs are still semi-liquid but are beginning to resemble porridge, turn off the heat. Look for small curds beginning to pull away from the bottom and sides of the saucier.
  5. Whisk in about ½ tablespoon of butter, crème fraiche, and parsley, adjusting to your preference for richness and consistency.
  6. Spoon the eggs into a serving bowl, finish with Maldon salt, and serve with brioche toasts.

Watch Chef Keller’s European take on the simple scramble here.