8 Unique French Food Dishes With Eggs You Probably Haven’t Tried Yet

Last updated on July 23rd, 2025 at 11:13 am

It wasn’t until I moved to France that I realized how many French food dishes involved eggs. They are in more dishes than I thought possible. I’ve learned to cook eggs in a myriad of different ways I’d never have thought of before moving here. Plus, we’re not just talking chicken eggs. 

From quail eggs poached in red wine sauce to duck egg frittata, France loves to be creative with its recipes. Why boil an egg when you can infuse it with truffle oil and lightly scramble it? It’s time to channel your inner Julia Child and get cooking the French way.

It’s an assault on the tastebuds but in all the right ways. After all, we’re talking about a country that turned snails and frog legs into delicacies. It’s no surprise, therefore, that the egg options are endless, but be warned: some of these unique French food dishes are a little unusual but don’t knock it until you’ve tried it.

8 Unique French Food Dishes With Eggs

Quail Eggs en Meurette

The original Oeufs en Meurette comes from Burgundy, a region that is famous for its deep, full-bodied red wines. It was traditionally a peasant dish, a way to make simple eggs more luxurious using ingredients readily available in the region: wine, bacon, and shallots. 

Over time, it made its way into fine dining, with chefs refining the technique and presentation. By the 18th century, variations using smaller, more delicate quail eggs had emerged, appealing to the aristocracy’s desire for lighter, more sophisticated fare.

King Louis XV, known for his extravagant tastes, especially when it came to food, had a particular fondness for game birds, and quail eggs were considered an elite delicacy at Versailles. At court, these tiny eggs were often poached, baked, or served in rich sauces like meurette

Eggs, especially quail eggs, were associated with fertility and vitality. Louis XV’s mistress, Madame de Pompadour, encouraged the inclusion of such dishes in royal meals.

The sauce combines red wine, bacon, onions, mushrooms, and herbs and takes about 30 minutes to prepare, including reducing the wine and simmering the ingredients. Poaching the quail eggs takes 2-3 minutes. Because of their small size, they cook much faster than chicken eggs, making this a relatively quick dish.

Oeufs Cocotte

If it’s an easy dish you’re after, you’ll love egg cocotte, as they use them in French children’s cookbooks as an introduction to cooking. The term “cocotte” refers to a small cast-iron pot used for slow-cooking dishes. In a modern kitchen, we use individual serving dishes, such as ramekins.

Bake the eggs with cream, cheese, or ham, and cook gently in a water bath (bain-marie), allowing the yolk to stay soft while the whites set. 

Monitor the oven closely to avoid overcooking; the yolk should stay runny. Traditionally, oeuf cocotte is an appetizer or light meal with a side of lovely crusty French bread for dipping into the rich, creamy mixture.

Oeufs Mornay

Eggs Mornay elevates the simple hard-boiled egg with a tasty Mornay sauce.  It’s a posh word for béchamel sauce with cheese. The sauce is rumored to have been named after Philippe, Duke of Mornay, a prominent French Huguenot leader, diplomat, and writer, often referred to as the “Protestant Pope” due to his strong influence in religious and political affairs during the late 16th and early 17th centuries. 

He was a trusted adviser to King Henry IV and played a key role in the negotiation of the Edict of Nantes (1598), which granted religious freedom to Protestants in Catholic France. His works defended Protestantism against Catholic doctrine, making him one of the most important figures in the French Wars of Religion. However, he eventually fell out of favor at court due to Henry IV’s conversion to Catholicism.

To create Eggs Mornay, simply hard-boil the eggs, cover them with the creamy Mornay sauce, and bake until golden. Some recipes also add a sprinkle of breadcrumbs on top for extra texture.

Brouillade aux Truffes | Truffle-infused Scrambled Eggs 

The love affair between truffles and French gastronomy dates back centuries.  However, it wasn’t until the 17th and 18th centuries that truffles became an essential part of French haute cuisine, particularly in the kitchens of Louis XIV and Louis XV. 

By the 19th century, truffle hunting became a refined art, especially in regions like Périgord and the Dordogne. Brillat-Savarin, the famous French gastronome, called truffles the “diamonds of the kitchen,” emphasizing their unique ability to elevate even the simplest ingredients, like eggs, into something extraordinary.

About 90 minutes from where I live, there is a town called Sarlat, where the famous black truffles are produced, which are absolutely delicious. 

The best way to enhance their aroma was to let whole truffles sit with eggs in a sealed container for a day or two. The eggshells, being porous, absorb the truffle’s essence.

It takes patience to make, as it’s a little fiddly, but the taste is worth it. Shave the truffles into the eggs and store them for a few days before cooking, allowing them to absorb the truffle aroma. Scramble slowly over low heat to ensure the eggs remain creamy and soft, and add some truffle oil for extra flavor when you serve.

Oœufs Brouillés d’Oie Fines Herbes | Scrambled Goose Eggs with Herbs

Unlike chicken eggs, which are an everyday staple, goose eggs were historically reserved for special meals, particularly in Gascony, Alsace, and the Loire Valley, where geese were commonly raised. 

French chefs also prized goose eggs for their richer yolks, which make them ideal for pâtisserie and sauces. They were sometimes used in crème pâtissière, and their extra-thick consistency worked beautifully in egg-based dishes like quiches and omelets.

Goose eggs are bigger than chicken eggs, so you get more scrambled eggs for your money. One goose egg is roughly equivalent to about three chicken eggs. 

“Fines herbes” is a classic French herb blend of parsley, chervil, tarragon, and chives. Mix these herbs into the scrambled eggs towards the end of cooking and then serve with a baguette. It’s absolute perfection.

Croque Madame

You’ll no doubt have heard of croque monsieur (a grilled ham and cheese sandwich). Well, this slightly different version involves a fried egg. The sandwich is layered with ham and melted Gruyère or Emmental cheese, often slathered with a creamy béchamel sauce, and then toasted or grilled. 

With its runny yolk, the fried egg transforms the sandwich into a more substantial meal. The name “madame” comes from the egg resembling a woman’s hat.

Omelette Baveuse

Omelets have existed in French gastronomy since at least the 16th century, with mentions in Renaissance cookbooks. However, the technique behind the baveuse texture probably developed later, as French chefs refined their butter-based cooking methods in the 17th and 18th centuries. The word omelet comes from the Old French “amelette,” meaning “thin plate.” 

A favorite of TV chef and author Julia Child, this dish is a rite of passage for true French chefs. In her book Mastering the Art of French Cooking (1961), she devoted an entire section to the French omelet, emphasizing the importance of technique, speed, and a hot pan. 

Her famous TV demonstration, where she effortlessly flipped an omelet in a well-seasoned skillet, became an iconic moment in food television, proving that French cooking could be mastered at home.

The word baveuse means “drooling” or “runny,” which perfectly describes the consistency of this omelet. Unlike the firm, fully cooked omelets in other parts of the world, the omelet baveuse is lightly scrambled in the pan and folded while still creamy and moist. 

It’s a simple dish seasoned with salt, pepper, and sometimes fresh herbs like chives or parsley.

Oeufs en Gelée

Oeufs en Gelée was a popular dish in France during the Belle Époque period when extravagant, visually stunning dishes were in fashion. The gelatin component, aspic, became a symbol of culinary sophistication, and chefs often competed to create elaborate presentations. 

The technique of preserving ingredients in gelatin dates back to medieval France, where noble households used aspic as a way to enhance flavors and display intricate culinary craftsmanship. By the 18th and 19th centuries, French chefs had perfected the art of gelée, using broths (consommé) to create crystal-clear, shimmering molds, a technique Escoffier later refined.

It’s a bit more involved than other egg dishes, as it requires the preparation of both the soft-boiled eggs and the aspic.

After 5-6 minutes of boiling the eggs, they’re peeled and placed into molds. The gelatin mixture, made from a well-seasoned broth or consommé, is poured over the eggs and left in the fridge for a few hours.

Culinary Tips for Perfecting French Egg Dishes

I’m lucky enough to have a couple of wonderful French neighbors who are great cooks and love to share their knowledge with me. 

Secrets to a Fluffy Omelette & Perfect Poached Eggs

Our neighbor Claud is a local farmer who grows all his own vegetables and often gives us a fresh haul of whatever is in season. His asparagus is absolutely delicious. Anyway, his wife is a great cook and often gives me cooking tips. 

Apparently, the secret to getting a fluffy omelet is to use room temperature eggs. According to Madame Lambert, you should never put eggs in the fridge, so I don’t. It was the perfect excuse to buy a gorgeous china egg holder. 

If you prefer poached eggs, she told me you’d get the best results using the freshest eggs you can as they hold their shape better in the water. Fill a pan with about 3 inches of water and add a splash of vinegar. Once it’s simmering (not boiling!), create a gentle whirlpool with a spoon. Then, crack the egg into a small bowl and slide it into the center of the whirlpool.

Let it cook for about 3 minutes, then scoop it out with a slotted spoon. Et voila! Perfect poached eggs every time!