An oeuf is an oeuf
The Easter Omelette, or ‘Omelette Pascale’ is more than just a recipe in Catalonia – it’s a whole tradition!
According to legend, Napoleon Bonaparte was travelling across southern France with his army, when he first tasted an omelette prepared for him at an inn near Bessières.
He was so impressed that he had a giant omelette made for his troops the very next day. What a nice man! An eouf is an oeuf.
Fact or fiction, the omelette de Pâques became a tradition to feed the poor at Easter.
Choirs would roam the streets in traditional Catalan costume, singing ‘goigs dels ous’ ( joy of the eggs), solemn Easter songs, and receive in exchange gifts of eggs, black pudding, charcuterie, wine – everything they needed to cook up a delicious Easter omelette the next day, preferably over a roaring fire out in the open air, often as part of a picnic or get together to symbolise friendship and fraternity.
To help you avoid ending up with egg on your face, here is some useful eggy vocabulary.
|oeuf dur||hard-boiled egg|
|oeuf à la coque||soft-boiled egg|
|oeuf poché||poached egg|
|oeuf brouillé||scrambled egg|
|oeuf sur le plat||fried egg|
|œuf pourri||bad egg|
|œuf en chocolat||chocolate egg|
|œuf de Pâques||Easter egg|
|œuf battu||beaten egg|
|blancs d’œufs||egg white|
|oeufs de poules élevées en plein air||free range|