An oeuf is an oeuf

An oeuf is an oeufThe 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.

yolk jaune
coquille shell
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
coquetier egg cup
œuf battu beaten egg
blancs d’œufs egg white
oeufs de poules élevées en plein air free range

 

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