FULL RECIPE BELOW
We’re cooking up some creamy oeufs brouille, or more plainly put scrambled eggs, in this delicious online cooking class.
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OEUFS BROUILLE RECIPE: http://learntocook.com/eggs/how-to-make-oeufs-brouille/
Eggs as needed
Butter as needed
Salt and pepper to taste
Select a saute pan just large enough to accommodate the number of eggs being cooked.
Add the eggs that have been beaten and seasoned with salt and pepper.
In the sauce pan, add enough butter for 2 oz per 6 eggs.
Cook while stirring constantly with a wooden spoon, taking care that the heat remains even; too quick cooking will cause lumps to form.
When eggs have attained the correct smooth, creamy consistency, remove from the heat.
If a more creamy consistency is desired, add in 2 oz more butter per 6 eggs or some cream.
Serve with fresh herbs, fruits, vegetables, meats or toast!
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