Comments on: My mother and eggs, à la française https://orangette.net/2005/03/my-mother-and-eggs-a-la-francaise/ Thu, 24 Sep 2015 03:54:28 +0000 hourly 1 https://wordpress.org/?v=6.2.2 By: Anonymous https://orangette.net/2005/03/my-mother-and-eggs-a-la-francaise/#comment-1610 Sun, 20 Jun 2010 16:13:39 +0000 https://elitemporaryblog.wordpress.com/2005/03/19/my-mother-and-eggs-a-la-francaise#comment-1610 I just made this, added some pepper on top, and it's fantastic. Thanks! I'm having a love affair with leeks right now so I just piled them on. Yum.

]]> By: Cristin https://orangette.net/2005/03/my-mother-and-eggs-a-la-francaise/#comment-1609 Sat, 17 Oct 2009 10:04:49 +0000 https://elitemporaryblog.wordpress.com/2005/03/19/my-mother-and-eggs-a-la-francaise#comment-1609 This simple recipe has been tempting me, but was trickier than it looks! How do you keep the eggs from carmelizing and becoming hard, like mine did? And the little dance to keep the eggs soft eluded me. Maybe next attempt?

]]> By: a. https://orangette.net/2005/03/my-mother-and-eggs-a-la-francaise/#comment-1608 Fri, 02 Oct 2009 18:06:08 +0000 https://elitemporaryblog.wordpress.com/2005/03/19/my-mother-and-eggs-a-la-francaise#comment-1608 I just wanted to leave a comment and let you know that I've been making this recipe on and off for a few years and I've always loved it.

I made it for my boyfriend for the first time today. He will almost never eat scrambled eggs this way, he likes them much dryer, and in larger chunks, but after taking two bites he said he was surprised that this wasn't served in restaurants. 🙂

]]> By: Anonymous https://orangette.net/2005/03/my-mother-and-eggs-a-la-francaise/#comment-1607 Wed, 10 Jun 2009 07:46:24 +0000 https://elitemporaryblog.wordpress.com/2005/03/19/my-mother-and-eggs-a-la-francaise#comment-1607 I have been cooking in restaurants since age 15, I am now 23. I started because I loved it and continued because I was good at it. It's been a good six months since I made something I wanted to eat… until tonight. For some reason I picked up the May, 2008 issue of Bon Appetit, and read your article on 'everyday cheese souffle.' I realized that I have never made a cheese souffle, called my mom and told her so, then went to her house and made it. I think I ate about 3/4 of it.

Afterwards I decided to look up your blog and for some reason chose this month and this posting to read. I love eggs today. And the French. Thank you!

]]> By: Molly https://orangette.net/2005/03/my-mother-and-eggs-a-la-francaise/#comment-1606 Mon, 11 Sep 2006 18:44:00 +0000 https://elitemporaryblog.wordpress.com/2005/03/19/my-mother-and-eggs-a-la-francaise#comment-1606 I’m so glad to hear it, Anonymous. I love your variation with caramelized onions, tomatoes, and oregano – that sounds <>delicious<>! I try to always keep some caramelized onions around the house, mainly for eating with fresh goat cheese and crackers, but now you’ve inspired me to slip them alongside my eggs too! Cheers.

]]> By: Anonymous https://orangette.net/2005/03/my-mother-and-eggs-a-la-francaise/#comment-1605 Sat, 09 Sep 2006 22:00:00 +0000 https://elitemporaryblog.wordpress.com/2005/03/19/my-mother-and-eggs-a-la-francaise#comment-1605 what an interesting way to make eggs.i tried it today, delicious, like your other recipes i tried. i didn’t have leeks in the house, so instead, i topped it with caramelized onions and roasted cherry tomates, sprinkled with oregano.

]]> By: Molly https://orangette.net/2005/03/my-mother-and-eggs-a-la-francaise/#comment-1604 Sat, 02 Apr 2005 16:26:00 +0000 https://elitemporaryblog.wordpress.com/2005/03/19/my-mother-and-eggs-a-la-francaise#comment-1604 Elissa, thanks so much for alerting me to Michael Roberts’s death. I hadn’t heard, nor did I have any idea that he had that sort of debilitating illness. How remarkable that he was able to travel and write his books…

]]> By: Elissa https://orangette.net/2005/03/my-mother-and-eggs-a-la-francaise/#comment-1603 Fri, 01 Apr 2005 20:49:00 +0000 https://elitemporaryblog.wordpress.com/2005/03/19/my-mother-and-eggs-a-la-francaise#comment-1603 Thanks for the wonderful recipe. I ordered the book as soon as I made it last weekend and am sorry to learn that Wednesday, 3/30 Michael Roberts passed away.There’s a Russ Parsons obit in the LA Times today:http://www.latimes.com/news/obituaries/la-me-roberts1apr01,1,3753065.story?coll=la-news-obituaries&ctrack=2&cset=true

]]> By: Molly https://orangette.net/2005/03/my-mother-and-eggs-a-la-francaise/#comment-1602 Wed, 23 Mar 2005 21:13:00 +0000 https://elitemporaryblog.wordpress.com/2005/03/19/my-mother-and-eggs-a-la-francaise#comment-1602 Lushlife, I have to give credit where it’s due: Michael Roberts, whose egg method I adapted, came up with the “dance” wording. I loved it too, so I borrowed it!

Estelle, thanks so much for the inspiration! C’etait vraiment trop delicieux!

]]> By: Estelle https://orangette.net/2005/03/my-mother-and-eggs-a-la-francaise/#comment-1601 Wed, 23 Mar 2005 17:46:00 +0000 https://elitemporaryblog.wordpress.com/2005/03/19/my-mother-and-eggs-a-la-francaise#comment-1601 Hi Molly, I’m very glad you liked the leeks. I have had this recipe around for two years and just wish I had tried it earlier!

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