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

• 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. 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. 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. 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. 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. 5

   Whisk in about ½ tablespoon of butter, crème fraiche, and parsley, adjusting to your preference for richness and consistency.

6. 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.