Huevos Revueltos A La Francesa
"Se estrellan en una cazuela esmaltada los huevos se les mezcla algo de crema espesa, una cucharada de mantequilla, sal, y una poca de pimienta de Cayena, se revuelve todo muy bien y se pone al fuego sin dejar de menearlo; cuando estan espesos si se quiere se añaden hongos ó angulitas picados, se sacan y se ponen en forma de tortilla ó en rebanadas de pan fritas en mantequilla."
English Translation
"Break the eggs into an enameled pan, mix in some heavy cream, a tablespoon of butter, salt, and a little cayenne pepper, stir everything very well and put it on the heat without stopping stirring; when they are thick, if desired, add chopped mushrooms or baby eels, remove them and place in the shape of an omelet or on slices of bread fried in butter."
Note on the Original Text
This recipe, like many from turn-of-the-century manuscripts, is written as a conversational instruction rather than in precise measured steps. Ingredient amounts are implied rather than detailed, with the onus on the cook’s experience to judge quantities and timing. The spelling, vocabulary, and punctuation reflect early 20th-century Mexican Spanish, and the original recipe's lack of formal structure is typical of domestic manuscripts—designed for a literate, practiced cook who could read between the lines and taste for themselves.
Title
Resetas de Cocina: Refrescos, Reposteria, Dulces (1910)
You can also click the book image above to peruse the original tome
Writer
Cármen Volante
Era
1910
Publisher
Unknown
Background
An enchanting early 20th-century manuscript cookbook filled with delightful recipes and menus, including Brazilian tarts, inventive egg dishes, savory chicken pies, and sweet yolk cookies—each page a celebration of culinary tradition and creativity.
Kindly made available by
University of Texas at San Antonio
This recipe comes from an early 20th-century Mexican manuscript cookbook, compiled in 1910 by Carmen Volante. Its pages are bursting with creative blends of European culinary inspiration and local flair—a reflection of the cosmopolitan tastes among the Mexican elite of the era. The dish showcases the French influence on Mexican kitchen trends, embracing dairy (cream and butter) and refined egg preparations but also leaving space for local tastes by suggesting the addition of wild mushrooms or the prized angulitas (baby eels). Breakfasts like these spoke to both fashionable aspirations and practical comfort, all while bridging continents on the breakfast table.
The dish was originally prepared in an enamel-coated earthenware or metal saucepan—common in well-appointed kitchens of the early 1900s. Eggs would be hand-beaten, and a wooden spoon or spatula was essential for continuous stirring to prevent sticking and to achieve the soft, creamy texture. The bread would be fried in a heavy pan or skillet, using butter, for a crisp, golden finish. If mushrooms or eel were added, they’d be chopped with a kitchen knife and folded in at the last moment.
Prep Time
10 mins
Cook Time
10 mins
Servings
2
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 4 large eggs
- 1/4 cup heavy cream
- 1 tablespoon (1/2 oz) unsalted butter
- 1 pinch salt
- 1 small pinch cayenne pepper
- 2 oz mushrooms, finely chopped (or substitute with modern white mushrooms or button mushrooms)
- Optional: 2 oz prepared elvers (baby eels; substitute with more mushrooms if unavailable)
- 2-3 slices of bread (for serving, fried in butter)
Instructions
- Crack 4 large eggs into a medium enamel or nonstick saucepan.
- Add 1/4 cup of heavy cream, 1 tablespoon (about 1/2 ounce) of unsalted butter, a pinch of salt, and a small pinch (just a hint) of cayenne pepper.
- Beat everything together thoroughly to combind.
- Place the saucepan over low heat and gently stir the mixture continuously with a wooden spoon or spatula.
- As the eggs begin to thicken and form creamy curds, keep stiring without stopping so the mixture remains soft and velvety.
- When the scramble has thickened but is still moist, you may mix in about 2 ounces of finely chopped mushrooms or prepared elvers (substitute with more mushrooms if elvers are unavailable).
- Remove from heat promptly.
- Serve the creamy eggs shaped into an omelette or heaped onto slices of butter-fried bread.
Estimated Calories
270 per serving
Cooking Estimates
It usually takes about 10 minutes to prepare the ingredients and 10 more minutes to cook the eggs gently. Each serving has around 270 calories. This recipe makes 2 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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