CookEat Recipe

Scrambled Eggs Provençale

Name: Scrambled Eggs Provençale
Ingredients: 8 Egg — Eggs; 59 Millilitre Cream — Cream, half gill; source unit: millilitre; 0.5 Teaspoon Salt — Salt; source unit: teaspoon; 2 Saltspoon (source measure) White pepper — White pepper; source unit: saltspoon; 1 Tablespoon Butter — Melted butter; source unit: tablespoon; 2 Porcini — TWO commercially supplied culinary FRESH ceps/porcini, cut into SMALL SQUARE pieces; not dried mushrooms or white buttons.; 3 Shallot — Shallots, finely chopped; 0.5 Teaspoon Parsley — Fresh chopped parsley; source unit: teaspoon

Eight eggs scrambled with two ceps, shallots and parsley. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2019. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use the selected commercially supplied culinary fresh ceps/porcini and verify 74°C in the scrambled egg dish. Printed mushroom-frying and egg-cooking times are guides; no wild-fungus identification from an image is implied. Limites : Ceps/shallot mass, mushroom recovery, curd texture, cooking time and diner yield remain unknown. Commodity selection is not a supplier inspection.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Beat eight eggs with half gill cream, salt and white pepper for printed one minute. Fry two diced ceps in butter three minutes, add shallots/parsley and toss.
Step 2
Add the beaten eggs and stir with a wooden spoon using six minutes as the historical guide, continuing until the scrambled egg dish reaches 74°C. Pour into a deep dish and serve promptly.

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