The magical effects of a runny egg yolk are well-documented. The beauty of oeufs brouillés - French-style soft scrambled eggs - is lesser known, but not any bit less magical, if not more. I first discovered oeufs brouillés whilst flipping through my beloved Buvette cookbook. As opposed to giggly, often gummy, diner-style scrambled eggs, oeufs brouillés are soft, rich and creamy. The secret is to cook the eggs over a gentle flame and to remove them from heat soon after they start to curdle. Once you’ve mastered this variation, you’re not likely to go back to the scrambled eggs you knew before.
Oeufs brouillés need nothing but a turn of black pepper and some crusty bread to go with them. However, it wouldn’t be a crime if, say, some grated Manchego eventually found itself on top. Salty smoked salmon or cured olives would be fun accompaniments, too. I love the combination of eggs and dill (it’s a Ukrainian thing), but if you’re not a fan, leave the dill out.
Oeufs brouillés with dill
(Yield: 1 serving)
Ingredients:
- 2 Tbsp. unsalted butter, divided
- 2 eggs
- 1 Tbsp. chopped dill
- Sea salt + freshly ground black pepper, to taste
- Crusty bread, to serve
Procedure:
In a small bowl, beat eggs until well combined and slightly frothy on top. Melt 1 Tbsp. butter in a small skillet over a low flame. When butter is melted, pour eggs into skillet and stir constantly with a wooden spoon. When eggs start to form small curdles, within about 30 seconds, remove from heat and continue to stir until eggs are cooked but pourable; if eggs are still too watery, place skillet back over a low flame and continue to stir for a few seconds longer. Season with salt and pepper to taste, and stir in dill and remaining 1 Tbsp. butter. Serve immediately.
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