Chef Sébastien Baud, Chef de Cuisine at the French Consulate in New York, breaks down 13 essential French egg recipes all chefs must master–from soft-boiled eggs and oeufs en cocotte to the perfect French omelette, and poached eggs in aspic. Trained in classic culinary school tradition, he demonstrates how to master texture, timing, and temperature to transform one simple ingredient into iconic French dishes.
