Ep 13. The French Chef: Elegance With Eggs

In season 2 episode 13 of The French Chef with Julia Child, titled "Elegance With Eggs," Julia demonstrates how eggs can be incorporated into elegant and sophisticated French dishes. She begins by discussing the versatility of eggs and their importance in French cooking, before moving on to preparing several different recipes.

First, Julia makes an omelet with cream and fresh herbs, explaining the technique for properly folding and rolling an omelet. She emphasizes the importance of using fresh ingredients and taking care not to overcook the eggs.

Next, Julia shows viewers how to make oeufs mollets, or soft-boiled eggs, which she serves with toast points and a garlic butter sauce. She demonstrates the proper method for boiling and peeling eggs, and adds her own twist to the classic dish with the addition of the garlic butter sauce.

Julia then moves on to poached eggs, explaining how to properly crack an egg and drop it into boiling water to achieve the perfect poached egg. She serves the poached eggs on toast with a rich, creamy hollandaise sauce, which she demonstrates how to make from scratch.

Finally, Julia makes a dish called oeufs a la neige, or "snowy eggs," which consists of poached meringue balls served in a pool of creme anglaise. She explains how to make a stable meringue and how to poach it in water before serving.

Throughout the episode, Julia provides tips and tricks for cooking with eggs, as well as advice on presentation and plating. She emphasizes the importance of taking one's time when cooking and using the best-quality ingredients available.

Overall, "Elegance With Eggs" is a delightful episode of The French Chef with Julia Child that showcases the versatility and sophistication of eggs in French cooking. Julia's warmth and humor make the episode enjoyable to watch, and her expertise and attention to detail ensure that viewers will come away with new skills and knowledge.