Basic Professional French Cooking

Oeufs Brouillés

Procedure

1. -Break the eggs into a ramekin and check for quality for quality. Place in a bowl and season with salt and pepper. If desired, add 10 ml of cream per egg.
   

2. -Heat butter in a saucepan over medium heat.
   

3. -Pout eggs into the hot pan and lower the heat. Cook, stirring constantly. The eggs should be soft, creamy and thick.
   

4. -Remove from the heat. Add butter if called for, adjust seasonings and serve immediately.

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Scrambled Eggs