Ah, the humble egg. In French cuisine, it is a star ingredient that plays a crucial role in classic dishes like quiches, omelettes and hollandaise sauce. The French have a deep appreciation for eggs and their versatility in the kitchen. As the famous French proverb goes, "Un bon œuf vaut mieux qu'un mauvais steak" - a good egg is better than a bad steak.
Eggs have been an integral part of French cuisine for centuries. In France, eggs are not just a food item but a cultural icon. They represent tradition, skill, and a deep appreciation for the culinary arts. As the French saying goes, "L'œuf est un ingrédient magique" - the egg is a magical ingredient. So next time you enjoy a French dish made with eggs, take a moment to appreciate the history and culture behind this versatile ingredient.
The word "omelette" comes from the French word "lamelle," which means "thin strip." Omelettes are a staple breakfast food in France, often filled with cheese, herbs, and vegetables. A good omelette is a testament to a cook's skill, and the French take great pride in their omelettes. An omelette was one of the first dishes Julia Child featured in her famous TV show introducing French cuisine to Americans, simply cooked in butter.
Quiches are another classic French dish that is made with eggs. A quiche is essentially a savoury pie that is filled with eggs, cream, cheese and various other ingredients. The French love their quiches, and they are often enjoyed as a light lunch or dinner. The saying goes, "La vie est une quiche, il faut savoir la manger" - life is like a quiche, you have to know how to eat it.
The classic œufs en cocotte is a French breakfast dish well worth trying. Simply eggs baked in individual ramekins, seasoned with herbs and cooked sitting in a bain-marie, or water bath. They are typically baked simply with butter until the whites have set and the yolks are thickened, and are usually served in the dish in which they were baked. You can also add other garnishes such as ham, cream and vegetables.
Sauces are another place in French cuisine where eggs shine. An example is Hollandaise, a classic French sauce made with egg yolks, butter and lemon juice. It is often served with poached eggs, asparagus, or fish. The French take great pride in their sauces, and hollandaise sauce is no exception: "La sauce fait le plat" - the sauce makes the dish.
Soufflée is yet another fabulous dish France has given the world. A soufflée can be sweet or savoury; you might have enjoyed a cheese or chocolate soufflée in a restaurant. Passionfruit is another classic. Soufflés are typically prepared from two basic components: a flavoured crème pâtissière, cream sauce or béchamel as the base, and egg whites, beaten to a soft peak. The base provides the flavour, and the egg whites provide the "lift" or puffiness to the dish. It’s baked in a ramekin and is famously delicate, falling from its lofty height if it’s not eaten immediately after removing from the oven.
Eggs also play a significant role in French pastry. From custards to meringues, eggs are an essential ingredient in many French desserts.
Take creme brûlée, for example. An absolute classic, it’s a dessert consisting of a rich egg custard base topped with a layer of hardened caramelised sugar. It is normally served slightly chilled; the heat from the caramelising process tends to warm the top of the custard, while leaving the centre cool. The custard base is traditionally flavoured with vanilla in French cuisine. It’s a simple dish that lets the richness of eggy custard shine.
We could go on and on, but if your appetite is piqued, we suggest you explore our recipe section for plenty of French inspiration.
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