Tuesday, July 12, 2011

Eggs- The French Way - Simply Perfect

One of my favorite recipes is from an excellent book on French culture, “Entre Nous, A Woman’s Guide to Finding Her Inner French Girl” by Debra Olliver.

MS Olliver includes a recipe for "Simply Perfect Eggs" and it has become my go to recipe for eggs at home. MS Olliver noted that eggs are more likely to be served for dinner than for breakfast hence the need to ensure that they are “perfect”. Making perfect eggs has been a French obsession for centuries.

The final results are International House of Pancake caliber fluffy eggs; you cannot lose with this recipe.

Try it for the family this weekend. Please note please allocate enough time to make your perfect eggs, no rushing, patience please.

Simply Perfect Eggs

8 fresh eggs

11/2 cups rich cream (more and less)

Salt, fresh ground pepper

4 tablespoons grated cheese or finely minced herbs if desired.

Break eggs into a cold heavy skillet, add cream and stir gently until fairly well blended. Never beat! Add seasoning (and or cheese and herbs) just before serving. This takes about half an hour- poky, but worth it.

My cheese of choice is goat which adds to the fluffy factor or Gorgonzola, but goat keeps the recipe pure and simple. I always put butter in the cold skillet to start and the heat is medium or low never high.

Enjoy for lunch or dinner!

Books by Debra Olliver




  1. Thanks for sharing Deb, I have such great memories of "fluffy" eggs growing up and I think I now know the trick. Ah, cream and chevre.

  2. It is definitely the cream. Thank you!


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