French Scrambled Eggs - Bruno Albouze
Bruno Albouze Scrambled Eggs

French Scrambled Eggs

Yields2 ServingsPrep Time10 minsCook Time5 minsTotal Time15 minsDifficultyBeginnerRating


 600 g eggs (6)use the best and freshest eggs
 5 g olive oil / 1 tsp
 40 g butter / 2 Tbsp


The Right Eggs For Your Need

Pick the best and freshest eggs. Healthy hens produces healthier and more nutritious eggs. Those eggs produce a richer, orange tone, while the regular eggs have a bright yellow hue 🐣. Salt made very little difference on the final texture of the eggs. However, I prefer to season mine at the end. There's no question that the most important factor when cooking eggs is the cooking technique itself. In the case of scrambled eggs, that means using gentle heat, and taking the eggs off the flame a little early to account for carryover cooking. The main difference between American's style scrambled eggs and French's is the mouthfeel. Scrambled eggs is everything but a chopped omelet.

Pasture Raised Eggs

Pan Cooking

Crack eggs in a bowl; set aside. Heat up a saucepan, or frying pan on medium heat. When the heat is felt, add olive oil and butter.

Eggs Heat Up Pan


Begin to swirl in eggs using a whisk, or a rubber spatula.

Pouring Eggs In Pan

Slow Cooking

Stir up constantly shaking pan as you go. After about 3 minutes, the mixture will begin to coagulate and thicken yielding a soft, delicate and creamy texture. Continue to stir up for about 2 minutes more.

Stirring Eggs In Pan


When it comes together but still quite soft – turn off the heat. A drizzle of milk or cream can be added. Season with salt and pepper.

Scrambled Eggs In Pan


Serve scrambled eggs with some fresh herbs such as dill, chervil, parsley, chives... Eggs pair remarkably with many ingredients such as caviar, salmon roe, truffle, cured salmon, bacon... Bon appétit!

Bruno Albouze Scrambled Eggs

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