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Last modified on: December 1st 2018

Egg

Eggs (we no longer specify that they are hens' eggs these days) are used widely in cooking and patisserie.
They may be one of the ingredients (in a dough, sauce or dressing, for example), or the main ingredient, as in an omelette or scrambled eggs (oeufs brouillés).

If you intend to buy:

Do buy your eggs as fresh as possible (check the laying date) and the of best quality.
Contrary to popular belief, eggs do not need to be kept in the fridge; room temperature will do just fine.
Egg
Recipes which use this ingredient, product: 182, of which:
Fried egg in breadLeek and artichoke tart à la piémontaiseOld style briocheSweetcrust pastry (pâte sablée)Tiramisu
Fried egg in breadLeek and artichoke tart à la piémontaiseOld style briocheSweetcrust pastry (pâte sablée)Tiramisu
See all recipes that use it

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