Scrambled eggs (Oeufs brouillés) from Mastering the Art of French Cooking, Volume One (page 125) by Julia Child and Louisette Bertholle and Simone Beck

  • eggs
  • parsley
  • Show all ingredients...
  • Serves : 4-5

  • EYB Comments

    Can substitute whipping cream for part of butter. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whipping cream for part of butter. See recipe for variations.

  • kbrooks on May 05, 2026

    Perfect technique for tender creamy scrambled eggs.

  • lholtzman on March 05, 2026

    These are very rich and special scrambled eggs. We all enjoyed them very much for dinner with a side of Green Beans Amandine and potato pancakes.

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