List of 59 recipes using Egg (lactose free)

Crunchy salad

Crunchy vegetables, pine nuts and rice with a rémoulade dressing.

Little vegetable omelettes

As an appetiser or starter, little thick soft omelettes, with diced tomato, courgette and smoked ham.

Remoulade celery with tarragon and mimosa eggs

An even more bistro-style variation on celery remoulade for this recipe, with tarragon remoulade and mimosa eggs.

Rémoulette of celeriac

This is a variation on the popular French rémoulade (a celeriac salad, similar to coleslaw). Here, a julienne of celeriac is mixed with chopped shallot, fresh herbs and a lemony rémoulade dressing.

Sesame fried scampi

Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.

Crab Cakes

These crab cakes are a mixture of crab meat - of course - with onion, parsley, breadcrumbs, egg and mayonnaise. The cakes are made fairly thick and shallow fried in a pan, but they can also be deep fried.

Crunchy little pieces of fish

Small pieces of fish, dipped in beated egg then in breadcrumbs, and fried. Preferably serve with something with slightly acidic like herb salad, or Béarnaise sauce.

Curried tuna cubes

In this recipe chunky cubes of fresh tuna are marinated, then double-dipped to coat them before cooking: first in curry spices, then breadcrumbs. The cubes of fish are pan-fried to a crispy coating on the outside but stay tender in the middle.

Fish in a seed crust

Fish fillets coated with a mixture of breadcrumbs and seeds, then fried.

Escalopes in a sesame crust

Fried veal escalopes in a crisp crumb coating with sesame seeds.

Pâté de campagne

Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.

Rabbit terrine

This is a rather special rabbit terrine, with some of the meat added in larger morsels to the minced mixture before cooking. These whole pieces of rabbit show when the terrine is sliced and add character, both in flavour and texture.

"Oeufs rabattus" with leeks

This quick French way of cooking eggs is similar to an omelette, but with the egg simply drawn in towards the centre during the brief cooking. The eggs here are cooked with sautéed leeks and served with delicious morteau sausage "crisps".

Bacon and cabbage omelette

A classic, peasant-style omelette with fried bacon bits and blanched green cabbage.

Broken eggs with mushrooms

For this quick and easy recipe, we pour beaten eggs over sautéed mushrooms and bacon.

Eggplant Polpette

These easy-to-make and delicious eggplant polpettes (dumplings) are great as a side dish with meat or even on their own, but also as a patty in a veggie burger.

Eggs in tomato shells

This is a novel way of cooking eggs: in tomato "shells" or egg-cups! For extra flavour, we'll put a spoonful of caramelized onions in the tomato first.

Eggs with tomatoes and courgettes

Melting courgettes with tomatoes and onions into which the eggs are slid carefully, without breaking the yolk, and cooked gently. The secret of success in this recipe is to combine the tomatoes and courgettes when they are really soft, and cook the egg white, leaving the yolk still runny.

Fried eggs with tomatoes

In this recipe, thick slices of tomato are cooked first, then the eggs are left to cook gently in the spaces between them. Particularly delicious served simply with a trickle of balsamic vinegar.

Fried rice with chicken and spring onion

Fried rice is one of the most emblematic dishes in Asian cuisine. It's rice that's already cooked and served with all kinds of meats, vegetables or shellfish, and into which eggs are added. Here's a version with chicken and spring onion.

Fried Rice with mushrooms and ham

Here's a new version of fried rice, this time with mushrooms and ham.

Fried rice with turnips and gourmands peas

For this recipe, we'll cook gourmands peas and turnips separately, then add them to rice sautéed with eggs.

Gisèle's Pasties

These small pasties ("rissoles" in the original French version) are made with shortcrust pastry, filled with a mixture of cooked meat, onion, parsley, garlic and egg.

Grated potato cakes

These grated potato cakes (similar to hash browns, but without the onion) can be deep or pan fried. They are excellent with meat, but quite delicious on their own. Children love them.

Green asparagus omelette

Small spears of green asparagus steamed and sliced, served with grated Parmesan in the middle of an omelette.

Ham and cabbage omelette

For this recipe, we cook kale, grill ham and add them to eggs beaten with Parmesan, before cooking the whole thing in an omelette.

Leek and artichoke tart à la piémontaise

This is a quiche-style tart with a Piedmont-inspired twist: the filling is made with eggs, mascarpone (lighter than the usual cream) and Parmesan. The tart still has a moist texture to balance the puff-pastry crust, with the flavour of leeks and purple artichokes.

Mushroom and artichoke omelette

This French "broken" omelette is not neatly folded like a classic omelette. There is more filling than egg: mushrooms and artichokes here, pan-fried with spring onions. It can be served flat, like a Spanish omelette, but I prefer the more original broken look.

Oven omelette

For this omelette with a difference, we'll fry sliced potatoes, bacon (lardons) and onions, then pour the beaten eggs over and finish cooking everything together in the oven. The French sometimes call this an "Omelette of Moyenmoutier" after a village in the Vosges.

Provençal-Style Eggs

For this very simple recipe, which can be enjoyed hot or cold, you'll need slices of tomato that you grill, a generous pinch of herbes de Provence, and eggs arranged around the edges.

Semolina galette with leeks

To make this galette, we mix semolina and leeks, each cooked on its own side, then bind them with egg. Once formed, the galette is pan-fried until golden before serving.

Shakshuka

This spicy, ratatouille-style tomato and onion purée can be eaten on its own or to accompany other dishes. Here, I've baked it in individual ramekins, topped with an egg. This recipe originated in North Africa and has spread all around the Mediterranean.

Small ratatouille with

It's a hotch-potch of vegetables, cooked in two stages, onto which eggs are broken and cooked until the white only is just firm.

Tomato omelette

Tomato omelette is a great classic of Provençale cuisine. This is my personal version with mushrooms.

Almonds pyramids

If you are already familiar with coconut pyramids, you might like to try these almonds flavoured pyramids. The recipe is very straightforward, but these little cakes, with their crisp outside and moist centre, are simply delicious.

Cantucci

Cantuccini, or cantucci, are those little golden, ultra-crisp Italian cookies from Tuscany, filled with whole roasted almonds, and with that rustic yet gourmet taste found in Italian cuisine. This is a biscuit in the truest sense of the word, as it will be baked 2 times.

Coconut pyramids

Small coconut cakes, golden, crusty, and soft inside.

Piedmont pyramids

If you are already familiar with coconut pyramids, you might like to try these hazelnut-flavoured Piedmont pyramids. The recipe is very straightforward, but these little cakes, with their crisp outside and moist centre, are simply delicious.

Pink Reims biscuits

These biscuits are a speciality of Reims. They have a light texture, rather like finger biscuits, and are traditionally rectangular and coloured pink.

Santiago Cake

Santiago cake (or Torta de Santiago) has a lovely moist texture. It is made with almonds and lemon and contains no butter or flour. This Spanish speciality from Galicia is still often decorated with the cross of St James.

Seed cookies

Here are some quick and easy seed cookies—crispy and delicious on their own or with a cup of coffee or tea.

Soft chocolate-orange cake

If you like the combination of chocolate and citrus fruit, you'll love this very simple, very moist cake, with its deliciously pronounced chocolate and orange flavors.

Tiramisu

Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.

Apple oatmeal cookies for Sasha

These soft, no-sugar-added apple and oat cookies are ideal for very young children.

Avocado mayonnaise

This version of mayonnaise, as creamy as ever but with a delicious avocado flavor, is a perfect accompaniment to fish, vegetables and even canapés.

Biscuit de Savoie sponge cake

Biscuit de Savoie is not a "biscuit" in the English sense, just a very light sponge cake. It is delicious plain, but it can also be filled with cream, fruit, etc.

Fresh pasta dough

You can use this dough to make lasagne, ravioli, spaghetti, etc. - in fact, any fresh pasta you wish.

Lemon Mayonnaise

This is almost as simple to make as a plain mayonnaise, but with the double lemon flavour of both zest and juice for a delicate, fresh tang.

Mayonnaise

Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc.

Meatballs

Used in several recipes like couscous, meatballs can also be a dish on thier own. The secret of this recipe is in the mix of two different kinds of meat with a little Parmesan. Note that it's a dish children always love.

Poached eggs

Poached eggs are cooked, without the shell, in barely simmering (nearly boiling) water. White should be firm and yolk soft, that's the difficulty. This recipe teaches you how to succeed with three important points.

Provençal remoulade sauce

The classic remoulade sauce is, in this recipe, declined in a Provençal version, where we use olive oil and to which we add chopped basil before mixing. You will obtain a classic remoulade texture, but a very typical and fresh taste.

Rémoulade dressing

This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.

Rémoulette dressing

This is similar to rémoulade dressing, but with lemon juice instead of vinegar and with chopped chives added. The name comes from the French for chives: "ciboulette". In technical terms, it is a cold emulsion, like mayonnaise. Not just a tasty dressing for vegetables and salads, it also goes well with fish and cold meats.

Sorrel mayonnaise

In this original recipe, we add the taste and delicious acidity of sorrel leaves to a classic mayonnaise.

How to cook hard-boiled eggs properly

A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.

How to prepare egg glaze

Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).

Potato tortilla (Spanish omelette)

Tortilla is a recipe from Spain, which can be eat hot or cold. It's a kind of omelette, with several ingredients, in this recipe potatoes, onion and smoked ham. Ingredients are cooked first, then mixed with egg, to make a tortilla which is cooked on both sides.

Sushi

Sushi is probably the best known element of Japanese cooking outside Japan. For the Japanese it's a culinary art learned over time from masters, but we can make simplified and easier sushi which are still pretty and delicious. The most common types of sushi are nigiri: a little oval-shaped mouthfuls of rice topped with raw fish, and maki: a nori seaweed roll filled with rice and other delicious ingredients.