A Delicious Way to Serve Eggs: A Timeless Recipe from the 1900s

[@DaisyJames-s3y]

How beautiful! And most importantly, no empty chatter. Bravo, master!

[@KarthikKrishnaswamy-q5c]

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.

[@faithsrvtrip8768]

Oh yum that sounds wonderful!

[@FrenchCookingAcademy]

sounds like a great addition

[@tanyamiller6275]

That sounds lovely thanks for sharing that I'll try it yummmmm

[@hessian1776]

Sounds yummy!! This might be an Indo-French creation. The Southeastern part of India was colonized by France, I believe Pondichéry was their primary state of establishment.

[@keeptrying5962]

OMG that is so beautiful. One thing I so often appreciate about this channel is you make food which is not only superb in taste, but is also so beautiful. Thank you.

[@dkcorderoyximenez3382]

I just chewed through the screen of my cellphone... This...is...happening...for breakfast tomorrow...❤

[@Angelina6518]

That looks fantastic. Perfect dinner.

[@mikeflorence8655]

Bon Soir Stephane, it's Mike Florence. I've really enjoyed the Egg Adventure and making all your egg recipes from recent videos. This is such a helpful video which makes so many authentic French sauces possible. Your Supreme Sauce with Mushrooms is a great way to get going which I look forward to making. Grand Merci Encore Stephane. A Bientot et Salut, Mike.

[@FrenchCookingAcademy]

thanks 👍🙂

[@WinsorRowe]

Can't wait to try it. Seems very versatile recipe.

[@eMCatman]

Wow, that looks just incredible. I'm going to discuss it with my Chef at cooking school and then make it on my own. Thanks for this one!

[@FrenchCookingAcademy]

tha will be interesting let me know how it goes 🙂🙂👨‍🍳

[@eMCatman]

@@FrenchCookingAcademy I got to discuss the Oeufs Maillotes recipe with the Head Chef and the Sous Chef. Both had never heard of it before, and I told them history from your video. Neither spoke French and they looked online for the recipe title. I described how you made the recipe and your approach to "knowing the basics." They both want to make your recipe! We had a long discussion that evolved into an in-depth discussion of the Five Mother Sauces. The Head Chef recommended a book to me which I downloaded from my library: Ritz and Escoffier by Luke Barr. So Chef Stephane, you really started something here. I very much enjoy your channel.

[@Redblockish]

I love this channel so damn much- you aren't interested in just throwing recipes at people, you're really invested in making sure we understand the principles behind French cuisine and I love it. Much love from Minnesota, even though the last French people through here were les Voyageurs!

[@FrenchCookingAcademy]

really happy to hear you enjoy the channel 👍🙂

[@Lesevesel]

I will always be interested in a French eggs recipes, but from TFCA? Let's go!

[@aislingmckee2964]

Thank you for this interesting video. I think I'll make it this weekend.

[@TheMrTomkennedy]

Thanks

[@FrenchCookingAcademy]

thanks so much for supporting the channel

[@moc5541]

Another extremely good presentation!

[@FrenchCookingAcademy]

👍👍

[@markborn5293]

Oh, I’m certainly going to try this one!

[@elrerex255]

Ça a l'air simple et bon. Merci (simple si on ne fait pas sa pâte feuilletée soi-même)

[@TartanJack]

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.

[@sandrapersaud3105]

OMG! Looks so good 👍

[@YUKImylv]

I've just found one of your old video and started to watch new ones as well. I love how you explained! Thank you 🙏

[@solinina6708]

Yummy ,ty ❤

[@markfalzini5464]

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! 🙂

[@cherylcalac8485]

That turned out beautifully! Also, thanks for the tip about boiling eggs in the strainer🙂

[@jelsner5077]

This looks elegant and delicious!

[@jackierebbel4604]

That looks beautiful!

[@r.i.p.volodya]

Bravo! Something great out of not a lot!

[@barrywinslow9798]

Awesome recipes....thanks. God bless ya

[@aliciaarden2019]

Fantastic, as always!

[@elizabethwesterschulte9924]

Stephane! I just made chicken pot pies and have leftover puff pastry (and a fridge full of eggs). I can't wait to try this. Tomorrow. For sure. In fact, I'm going to go to bed early (here in Los Angeles) so I can get to this faster. 🥰

[@albevanhanoy]

That looks delicious I need to try that

[@dawnmoss5593]

Thank you, thank you!

[@dylanmasters7662]

Very cool, thanks!

[@russstephens3021]

That looks amazing, I'll definitely make some time to try it

[@kuma9069]

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.. 😇

[@dwaynewladyka577]

A very nice looking egg recipe. Cheers, Stephane! 👍👍✌️

[@KarenHowe-i5h]

I can't wait to try this!

[@tanyamiller6275]

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

[@dossoukpevimathieu5347]

Looks delicious ❤👍

[@thomasking3510]

Wow....thank you....delicious

[@geraldgschlossl7869]

Hmmmm…. Perfect 😊

[@sue.F]

Perfect!

[@aminazacharya6751]

Thanks so much❤

[@jamesa7506]

Excellent! 🤌

[@dainpreston2397]

Hi Stephané! I recently discovered your channel and love your content! You mention you could use tarragon if you *aren't* using mushrooms. Is there a reason you don't mix those two? Thanks!

[@juhungshao9617]

I am Ketovore, but still love to watch you cooking and explain everything. See you in next video 😊

[@LunarLocust]

I'm not sure admitting you're into vore is a great idea

[@petercartledge5088]

You cook the eggs first 5 minutes precisely. Are they at room temperature or from your fridge when you start. Thank you.

[@Getpojke]

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.🥚

[@lecoqjeannot3358]

Quite a bit of work but I save this for Christmas or when I have guests. PS : I have the same approach as you regarding eggs. Merci bien !

[@pucky900]

OMG.... this is hands down my favorite channel. I've learned so much and have made amazing dishes because of you. Thank you! I'm making this next.

[@FrenchCookingAcademy]

thanks a lot 🙂

[@maggiebrinkley4760]

I'm going to make this for my vegetarian daughter the next time she comes to visit! Thank you for an 'eggscellent' series!!

[@jimdavidson3345]

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. 😄😄😄😄

[@praveenkumarr5553]

12:52 அட! முட்ட பப்சு 😍😍

[@faithsrvtrip8768]

Oh noes I love the egg recipes! Oh I love mushrooms! You peeled the mushrooms. Oh no I would never bother with that step.

[@lesliethiel1337]

Yes, it is simple now, but can you imagine having to make puff pastry before you can get breakfast?

[@clehrich]

Stephane, have you done anything giving advice about peeling oeufs mollets? I always have a lot of trouble there, where I lose about 1/4 of the eggs I cook in the way suggested here. Maybe you've figured something out?

[@TracieSmithpomeranian]

Neat... I was going to guess ten sauces.

[@Critter145]

AUX ŒUFS, CITOYENS!!!!

[@zzing]

How did you peel the eggs intact?

[@BarayanBarayan]

It's that he said STUTI it's the way Sri Lankan say thanks 😮😮😮

[@williamharberts5514]

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.

[@marcosilicani5775]

Bravo bravo, bellissima lezioncina sull'utilizzo delle uova!! Anche la salsa passo a passo, ottima dimostrazione! Domani (ho tutto in frigo) la provo!!

[@duncanjames914]

Eggscellent!

[@jefflemaster2850]

You forgot Beurre Monte, the simple butter emulsion.

[@davidmayhew8083]

How do you peel the egg so the shell doesn't stick?

[@butopiatoo]

What size of sauce pan did you use for the sauce? Would love to find one that size.

[@FrenchCookingAcademy]

24 cm 👍

[@butopiatoo]

@@FrenchCookingAcademy not 2 quart or something?

[@gedinixan600]

Thanks for this great recipe. Must try… a bit of warning though, never cut anything on your baking mat!

[@gabork5055]

Looks really appetizing but i can't help but think it would be even tastier if the pastry was filled with soft boiled eggs at the end. But then again that would have a pretty mild taste probably not that noticeable with the sauce but i think in case someone made it without the sauce the ones filled with soft boiled would be probably better on their own than hard boiled.

[@janetjj-hc2cu]

Like Wellington steak!

[@georgeharisson1880]

15 minutes in the oven at what temperature ?

[@bonnie_gail]

I'm surprised you didn't use a French whisk.

[@mikebruffs]

could you put the sauce in the puff pastry before cooking. It would need to be cooled, I think, and thicker, maybe.

[@HelixTarot]

I can think of at least 10 sauces though I don't know their names 😅

[@RayBetterThanEvilCanival]

Cook this for a lady and you’ll win her heart

[@D-Z321]

1:35 what a loaded question… “how many sauces can you make from those ingredients?” And then your first sauce needs ingredients not shown 😅

[@LVVMCMLV]

It takes more time to make than it does to eat... Few ingredients, simple preparation, easy cleanup would be more appreciated

[@tomkrugero5681]

it looks delicious but honestly way to much work for just an egg 😂..

[@elyjane8316]

At least six...

[@FrenchCookingAcademy]

👍

[@SweetChicagoGator]

Tedious & time-consuming to prepare, but looks good ! 🤠

[@FrenchCookingAcademy]

if you use a simple mornay or white sauce making the eggs is a breeze

[@RichardRaphael-yq3ot]

Pourquoi le racisme envers les champignons? 😮

[@jaimemorales4893]

Quite complicated

[@cindyhauert2339]

I wouldn't call this "simple" but rather fussy and time consuming.

[@kathleenstoin671]

Some of us think it's worth the effort.

[@ofgreyhairwaifu4089]

17 mins for a boiled egg and bread... What a waste of time.

[@eviljew8206]

I can tell you've never made this or eaten this before...

[@zakelwe]

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 :-)

[@Twenty-fifthofMay1967]

Oh, shut up ffs; he has videos showing how to make puff pastry. You obviously didn't watch the video, or take in that all the ingredients were already in his fridge and getting to their sell be date. Peut-etre, vous et un rosbif...

[@dadren687]

I suppose you throw most of the mushrooms away. I guess French cooking was catering to the upper class who never worked a day in their lives and so just ate baby food

[@hadelidell4285]

absolutely not ❤