Chef Sébastien Baud, Chef de Cuisine at the French Consulate in New York, breaks down 13 essential French egg recipes all chefs must master–from soft-boiled eggs and oeufs en cocotte to the perfect French omelette, and poached eggs in aspic. Trained in classic culinary school tradition, he demonstrates how to master texture, timing, and temperature to transform one simple ingredient into iconic French dishes.
00:00 Intro
00:34 Egg in a shell (oeufs à la coque)
01:34 Shirred eggs (oeufs en cocotte)
02:36 Country-style omelette (omelette paysanne)
03:30 Deviled eggs (oeufs mimosa)
04:33 Eggs Florentine
05:38 Ouef au plat
06:33 Perfect soft-boiled eggs (oeufs parfaits)
07:26 Scrambled eggs with black truffle (oeufs brouillés aux truffes)
08:28 French omelette
09:39 Floating island eggs (ile flottante)
11:28 Cheese soufflé (soufflé au fromage)
12:43 Eggs poached in red wine (oeufs en meurette)
13:58 Poached eggs in aspic (oeufs en gelée)
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7 Comments
French know the best how to use their eggs 🎉
I can't take this guy's accent seriously.
There’s something about turning such a simple ingredient into such elegant dishes that is just captivating to watch
Yummy 😋
4:09 this is the smile youll be having when you know you love your job
7:18 , that is onsen tamago
quiche?