Celebrate World Egg Day with 3 Must-Have Chef Recipes

Every second Friday in October, World Egg Day celebrates this central ingredient in our kitchens. A vector of nutritional and gastronomic benefits, the egg is not only a staple food; he’s a culinary star. For the occasion, discover three exquisite recipes from renowned chefs who enhance this simple but fascinating product.

Why celebrate World Egg Day?

The origin of the World Egg Day takes us back to the second Friday of October each year, meant to honor this small but mighty food. Eggs play a central role in global culinary cultures, making a contribution vitale to our daily meals thanks to their richness in protein and their unrivaled versatility.

In cooking, the egg is not just a food; it’s a real starcapable of transforming simple dishes into exquisite creations. Whether in pastries, omelettes or cocktails, its nutritional value and its ability to bind and enrich foods is invaluable. This day is therefore a celebration of the egg in all its forms and a recognition of its importance in the world’s diet.

A celebration of this nature not only raises awareness of the nutritional importance of eggs but also discovers new ways of preparing them. Three recipes from famous chefs illustrate this perfectly: the tasty fried soft-boiled egg by Cyril Lignac, the creamy soft-boiled eggs Florentine by Philippe Etchebest and the delicate egg casserole with gorgonzola by Joël Robuchon. Each of these recipes highlights the diversity and richness of this simple product, yet essential to our diet.

Fried soft-boiled egg according to Cyril Lignac

Preparing a soft-fried egg according to Cyril Lignac is a real gourmet adventure. This recipe, both simple and elegant, will pleasantly surprise your guests as an aperitif or refined starter. Revisited by the famous chef on the show TopChef, this gourmet version of the soft-boiled egg highlights a crispy texture on the outside and a runny heart on the inside, for an unforgettable taste experience.

Ingredients (for 2 people):

• 2 large, extra fresh organic eggs
• 4 cl of white vinegar
• 1 bowl of cold water with ice cubes
• 1 plate filled with flour
• 1 bowl with a beaten egg
• 1 plate covered with panko breadcrumbs
• 1 teaspoon paprika (optional)
• 50g butter
• Oil for frying (optional)

Preparation :

1. Preparation of soft-boiled eggs:
   • Boil a small pot of water with the white vinegar. The vinegar helps soften the shell, making it easier to remove later.
   • Carefully place the eggs in the boiling water and cook for 5 minutes once boiling again to obtain soft-boiled eggs.
   • Once the time has elapsed, immediately immerse the eggs in a bowl filled with ice water and ice cubes to stop the cooking.
2. Shelling and coating:
   • Carefully peel the eggs, removing the shell. Then roll them in a plate filled with flour, then dip them in the bowl of beaten egg. Finally, coat them generously with panko breadcrumbs to provide a crunchy texture.
   • For a spicy touch, you can add a teaspoon of paprika to the flour before coating the eggs.
3. Frying eggs:
   • Heat the butter in a small frying pan (or use oil for more traditional frying) and carefully drop in the eggs. Brown them for 1 to 2 minutes, drizzling them with hot butter to obtain a nice golden and crispy crust.
4. Service :
   • Serve these fried soft-boiled eggs immediately to enjoy their runny hearts, accompanied by a lamb’s lettuce salad flavored with a light vinaigrette of rapeseed oil, cider vinegar and gomasio.

Cyril Lignac’s soft-boiled egg, seen on the show TopChef, is a gourmet recipe that has made many viewers salivate. Tested and approved, this technique highlights the simplicity of the ingredients while offering a sophisticated result, ideal for impressing your guests.

Florentine soft-boiled eggs from Philippe Etchebest

Philippe Etchebest’s Florentine soft-boiled eggs are a true ode to the finesse and elegance of French cuisine. This recipe, both simple and sophisticated, highlights quality ingredients, carefully worked to enhance the flavors. Eggs, cooked to perfection, are paired with a creamy spinach garnish and a rich, creamy Mornay sauce, all browned under the grill for a mouth-watering golden finish. A true taste experience, ideal for rediscovering the egg in all its splendor.

Ingredients (for 2 people):

• 6 eggs
• 300 g fresh spinach
• 40g butter
• 1 clove of garlic
• 140 g grated Gruyère cheese
• Sel

For the béchamel:

• 40g butter
• 40 g of flour
• 50 cl of milk
• 4 pinches of salt

Preparation :

1. Preparation of soft-boiled eggs:
   • Bring a pot of salted water to a boil. Gently immerse the eggs in it and let them cook for 6 minutes to obtain soft-boiled eggs, with the yolk still runny.
   • Once cooked, immediately remove them from the water and immerse them in a bowl of ice water to stop the cooking. Carefully peel the eggs.
2. Preparation of creamed spinach:
   • Melt 40 g of butter in a pan, then add the finely chopped garlic. Leave to fry for a few moments before adding the fresh spinach.
   • Saute them for a few minutes until they are melted. Season with a pinch of salt, then set aside.
3. Preparation of the béchamel sauce:
   • In a saucepan, melt 40 g of butter over low heat. Then add the flour and mix to obtain a roux. Cook for 2 minutes, stirring regularly.
   • Gradually pour in the milk while whisking, then continue mixing until the sauce thickens. Season with a pinch of salt.
4. Assembling the dish:
   • Preheat the oven grill.
   • In individual dishes or a gratin dish, place a layer of spinach sautéed with garlic. Then place the peeled soft-boiled eggs on the spinach.
   • Generously coat the eggs and spinach with béchamel sauce. Sprinkle everything with grated gruyere to add a gratin touch.
5. Gratinate and serve:
   • Place the dish under the oven broil for a few minutes, until the top is golden and crispy.
   • Serve immediately, savoring every bite of this perfect balance between the softness of the soft-boiled eggs, the creamy texture of the spinach and the richness of the béchamel sauce au gratin.

Philippe Etchebest’s Florentine soft-boiled eggs, celebrated for their refinement and simplicity, embody the art of sublimating modest ingredients to make a dish worthy of great tables.

Egg casserole with gorgonzola by Joël Robuchon

Let yourself be seduced by the refined simplicity of Joël Robuchon’s gorgonzola casserole eggs, a dish that perfectly combines the sweetness of eggs with the intensity of cheese. This preparation begins with careful preheating of the oven to 200°C, guaranteeing optimal cooking of the eggs while preserving their delicate texture.

Ingredients (for 4 people):

• 4 eggs
• 10 cl of cream with 4% mg
• 100 g gorgonzola
• Olive oil
• Sel
• Pepper

Preparation :

1. Preheat the oven to 200°C (th. 7).
2. Very lightly oil 4 ramekinsthen crack an egg into each, being careful not to pierce the yolk.
3. Place the ramekins in a baking dish and pour boiling water halfway up the ramekins, for cooking in a bain-marie which will ensure a melting texture.
4. Bake for 6 to 10 minutesdepending on the size of the eggs. The egg white should begin to set while remaining slightly wobbly, without being entirely coagulated.
5. During this time, prepare the gorgonzola sauce : in a small saucepan, heat the cream with the gorgonzola cut into small pieces. Season with a pinch of salt and pepper. Whisk everything gently until you obtain a light and creamy foam.
6. Once the eggs are cookedremove them from the oven and delicately place the gorgonzola cream mousse on each ramekin.

Tasting:

Serve these casserole eggs immediately, accompanied by a few slices of crispy baguette. The richness of the egg yolk, combined with the creamy intensity of the gorgonzola, transforms each bite into an exquisite taste experience.

This World Egg Day, get inspired by these recipes from renowned chefs and rediscover this ingredient in a new light. From the crisp texture of a soft-boiled egg to the rich melts of egg casserole, each recipe celebrates the versatility and nutritional richness of the egg. A great way to celebrate its central place in our kitchens and our gourmet hearts.