eggs
Flan With Green Herbs
In home-cooking, a flan — be it sweet or savory — is a custard. The choice of herbs and greens used to season this savory flan can be altered based on your garden or market.
Quiche with Bacon
The dough for this quiche is made with butter and lard (or vegetable shortening). The result is very flaky, with the taste of the lard complementing the bacon in the filling.
Spinach, Ham, and Parmesan Soufflé
The Parmesan cheese and bread crumb crust and topping of this soufflé will be browner and crunchier when prepared in a gratin dish, making it easier to serve at the table.
Tomato Chowder With Mollet Eggs
This basic tomato soup, topped with the eggs and large croutons made from country-style bread, can be made vegetarian by replacing the chicken stock with vegetable stock or water.
Flat Potato Omelet
In this omelet, which is flat, not rolled, the eggs serve as a binder for thinly sliced potatoes and onions, which are first sautéed, then covered with thin slices of tomato.
Scrambled Eggs in Bread Cases with Candied Oyster Mushrooms
Whisking scrambled eggs almost continuously as they begin to set allows only the smallest possible curds to form, producing the creamiest mixture.
Mollet Eggs Florentine
Mollet, which means “soft” in French, refers to eggs that are cooked in water in the shells for a longer period of time than soft-cooked eggs, but not as long as hard-cooked eggs — about 6 minutes total.
