Simple to make these eggs can be served with any sauce you like!
🍴 RECIPE:https://www.thefrenchcookingacademy.com/recipes/oeufs-maillots
Chapters:
The Recipe: 02:50
The eggs: 09:04
Tasting: 14:01
🍴 RECIPE:https://www.thefrenchcookingacademy.com/recipes/oeufs-maillots
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40 Comments
Thanks
I can't wait to try this!
A very nice looking egg recipe. Cheers, Stephane! 👍👍✌️
Quite shocking that a youtube channel with Academy in the title, and being French, did not make its own pastry … that is the one technical bit here. That's the sort of thing I do on my amateur channel !
Are you just a bloke with a French accent trying to make money on youtube ? If they find out they will send you over here to England as a punishment 🙂
I wouldn't call this "simple" but rather fussy and time consuming.
I can tell you've never made this or eaten this before…
This looks elegant and delicious!
"We're gonna do an eggercise."
I'm going to make this for my vegetarian daughter the next time she comes to visit! Thank you for an 'eggscellent' series!!
Perfect!
Awesome recipes….thanks. God bless ya
Can't wait to try it. Seems very versatile recipe.
Put the eggs on a bed of caramelised onion before enclosing in puff pastry, and you end up with what we call an egg puff, a tasty treat that's found in bakeries all over South India.
Italian? No, this is American diner food, because I said so! Also, congratulations on getting a googlewhack for "oeufs maillotés".
Yes, it is simple now, but can you imagine having to make puff pastry before you can get breakfast?
At least six…
Looks delicious ❤👍
I thought the same thing you did when I first heard this described. But after watching your video…WOW! Now I have to make this! 🙂
Oh noes I love the egg recipes! Oh I love mushrooms! You peeled the mushrooms. Oh no I would never bother with that step.
1:35 what a loaded question… “how many sauces can you make from those ingredients?” And then your first sauce needs ingredients not shown 😅
I just chewed through the screen of my cellphone…
This…is…happening…for breakfast tomorrow…❤
Bravo bravo, bellissima lezioncina sull'utilizzo delle uova!!
Anche la salsa passo a passo, ottima dimostrazione!
Domani (ho tutto in frigo) la provo!!
15 minutes in the oven at what temperature ?
This looks so good. I'm going to do a a variation of this instead of the faux eggs benedict I make for New Year's morning. Beautiful presentation.
Like Wellington steak!
Quite complicated
What a cracking light supper. Excellent seeing chefs encourage using up random leftovers in the fridge or pantry.
A texture variation with the same ingredients can be to make loose French style (wet) scrambled egg & fill the pastry parcel with that, & the egg curds will stiffen up a bit during the pastry cooking stage. You could also put some finely chopped herds or even mushroom through the scramble for extra flavour & texture. Though I like the presentation of your version as you get the strata of the slightly jammy egg yolk, then the egg white & then the outer pastry. A nice surprise when someone cuts into it.🥚
Thank you, thank you!
Cook this for a lady and you’ll win her heart
Yummm that looks delice I'm going to try it with someone's suggestion with caramelised onions how nice to have an egg without bread
That looks delicious I need to try that
As good as this egg dish looked, the highlight of the video was the refresher on a basic french sauce and how to change the very basic form into many variations.
I've just found one of your old video and started to watch new ones as well. I love how you explained! Thank you 🙏
I can think of at least 10 sauces though I don't know their names 😅
Fantastic, as always!
Bonsoir Stéphane. Avez=vous déjà fait les "oeufs en gelée"? Pardonnez-moi si j'ai manqué cette recette, mais elle me rend fou. J'adore absolument.! Merci, Chef.. 😇
You cook the eggs first 5 minutes precisely. Are they at room temperature or from your fridge when you start. Thank you.
That looks beautiful!
I am a grandma who after so many years of cooking just to get food on the table is ready to have some fun in the kitchen. This really looks fun AND delicious. Thank you for your excellent instructions. 😄😄😄😄
You forgot Beurre Monte, the simple butter emulsion.