French egg recipes
40 French egg recipes, each written for this site and each saying what its method turns on.
- Baba au Rhum, sourced from France. A dry yeast cake soaked in warm syrup while it is completely cold, because that temperature difference is what makes it drink. Egg, vegetarian.
- Bouillabaisse, sourced from France. A strained fish broth served separately from the fish, with a garlic and chilli rouille stirred into each bowl. Fish, Egg.
- Brioche, sourced from France. A dough with its own weight in butter, beaten until it leaves the bowl before any butter goes in, and chilled overnight. Egg, vegetarian.
- Bûche de Noël, sourced from France. A fatless sponge rolled while it is still hot inside a cloth, then unrolled to fill, which is what stops it cracking. Egg, vegetarian.
- Calissons, sourced from France. Almond and candied melon paste on rice paper, where the melon is dried until it is barely tacky before it is ground. Egg, vegetarian.
- Chausson aux Pommes, sourced from France. Puff turnovers filled with a thick cold apple compote, scored in curves and sealed with water rather than egg. Egg, vegetarian.
- Cheese Soufflé, sourced from France. A thick cheese base lightened with whipped whites, where the dish is buttered in upward strokes so the mixture can climb. Egg.
- Chicken Marengo, sourced from France. A tomato and mushroom chicken braise whose fried eggs and crayfish go on top at the end and are never cooked in the sauce. Chicken, Shellfish, Egg.
- Chocolate Mousse, sourced from France. Chocolate and eggs with no cream in it at all, where the chocolate must be warm when the whites go in or it seizes into grains. Egg, vegetarian.
- Crème Brûlée, sourced from France. A baked yolk custard chilled hard and burnt under sugar at the last minute, where the contrast only exists for about twenty minutes. Egg, vegetarian.
- Croissants, sourced from France. A laminated dough folded three times with long chilled rests, where everything depends on the butter staying solid and separate. Egg, vegetarian.
- Croquembouche, sourced from France. Filled choux buns built into a cone with caramel as the only glue, which gives you about ninety seconds a batch. Egg, vegetarian.
- Duchess Potatoes, sourced from France. Piped rosettes of mash dried in the oven before the egg goes in, so they hold their ridges instead of slumping. Egg, vegetarian.
- Éclairs, sourced from France. Choux fingers pierced the instant they leave the oven, filled cold and dipped rather than spooned. Egg, vegetarian.
- Far Breton, sourced from France. A batter rather than a custard, poured cold over soaked prunes, which sets dense and slightly chewy instead of wobbling. Egg, vegetarian.
- Ficelle Picarde, sourced from France. Savoury crêpes rolled round mushrooms and ham, baked under cream, where the mushrooms are cooked until the pan is dry. Pork, Egg.
- Flamiche, sourced from France. A leek tart whose whole difficulty is the water inside the leeks, squeezed out in a cloth before they go in. Egg, vegetarian.
- French Toast, sourced from France. Stale bread soaked right through rather than dipped, fried in butter and oil together so the butter cannot burn. Egg, vegetarian.
- Galette, sourced from France. A savoury pancake of buckwheat and water with no milk and no egg in the batter, rested overnight and folded square round its filling. Pork, Egg.
- Gougères, sourced from France. Savoury choux with the cheese beaten in cold after the eggs, baked drier and hollower than a sweet one. Egg.
- Hachis Parmentier, sourced from France. A potato-topped mince where the mash is made stiffer than you would ever eat on its own, so it can hold a fork-raked surface. Beef, Egg.
- Kouglof, sourced from France. A yeasted sweet loaf whose mould is buttered and lined with almonds before any dough goes in, because that is the only decoration it has. Egg, vegetarian.
- Macarons, sourced from France. Almond meringue shells folded to exactly the right slackness and rested until they skin over before baking. Egg, vegetarian.
- Madeleines, sourced from France. A rested cold batter put into a hot oven, where the shock between the two is the only thing that makes the bump. Egg, vegetarian.
- Mille-feuilles, sourced from France. Puff pastry deliberately held down under a weight so it stays flat and dense, then caramelised under a fierce heat. Egg, vegetarian.
- Nougat, sourced from France. Whipped whites taken to a hard set by honey and sugar syrup poured in one after the other, never together. Egg, vegetarian.
- Oeufs en Meurette, sourced from France. Eggs poached in red wine rather than water, which colours them and then becomes the sauce they sit in. Beef, Egg.
- Pain au Chocolat, sourced from France. Laminated dough folded round two chocolate batons rather than chips, so the chocolate sits at the folds and cannot leak out. Egg, vegetarian.
- Pain aux Raisins, sourced from France. A spiral of laminated dough rolled round pastry cream, cut with a thread rather than a knife. Egg, vegetarian.
- Pan-bagnat, sourced from France. The niçoise salad shut inside a loaf and pressed under a weight for two hours, which is the entire recipe. Fish, Egg.
- Pâté, sourced from France. A coarse pork terrine pressed under a weight overnight and not eaten until the third day, because it has not finished until then. Pork, Egg.
- Pipérade, sourced from France. Peppers cooked down for forty minutes until they are a jam, with the eggs stirred in off the heat so they stay loose. Egg, vegetarian.
- Pommes Dauphine, sourced from France. Equal weights of choux paste and very dry mashed potato, deep fried, which is what makes them hollow rather than solid. Egg, vegetarian.
- Quiche Lorraine, sourced from France. A custard tart with no cheese in it, baked blind first and sealed with egg so the base stays crisp. Egg.
- Salade Niçoise, sourced from France. A composed salad built in sections rather than tossed, with the eggs the only thing on the plate that has been cooked. Fish, Egg.
- St. Honoré Cake, sourced from France. A puff base ringed with caramel-dipped choux buns, where each bun is dipped before it is placed and not after. Egg.
- Steak Tartare, sourced from France. Raw beef chopped by hand at the last minute, where everything depends on the meat and on how recently it was cut. Beef, Fish, Egg.
- Tarte à l'Oignon, sourced from France. An onion tart whose case is blind-baked and sealed before a wet custard goes anywhere near it. Egg, vegetarian.
- Tarte aux Mirabelles, sourced from France. Small plums laid cut side up on a layer of ground almonds, which is there to drink the juice before the pastry can. Egg, vegetarian.
- Tarte Tropézienne, sourced from France. A sugar-crusted brioche split horizontally while completely cold and filled with pastry cream lightened with whipped cream. Egg, vegetarian.
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