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There are pages and pages of egg recipes in the encyclopedic Larousse Gastronomique, and what a French chef hasn’t tried to do to an egg isn’t worth mentioning.

Many of the more elaborate French egg dishes are hardly ever made in the 21st century, but most of the usual ways to cook an egg are listed under oeufs.

oeuf a la gelée

jellied eggs

œufs cocotte

shirred (baked) egg

oeuf en meurette

poached egg in wine sauce

oeuf mimosa

devilled egg

oeuf parfait

the perfect egg


all kinds of eggs

oeufs de Loué

France’s fanciest eggs


a French classic


puffed full of air

Text © Dana Facaros

Image by Bob Jagendorf