I'm vegetarian (not vegan) and I thank you for this beautiful recipe. I will try this tomorrow! I love your techniques. Please do more vegetarian recipes!
Bonjour, j'ai à mon grand bonheur découvert votre chaîne... En plus d'apprendre des techniques et des recettes, je prends des cours d'anglais ! C'est super clair, et j'aime beaucoup le côté "relax", vraiment pas prétentieux que peuvent avoir parfois les détenteurs de LA cuisine. Merci ! (j'adore le petit couteau d'office 'Le Sabot' à la fin... je l'utilise tout le temps)
Vincent Forrest merci bien ca fait plaisir à entendre c’est sûr qu’en anglais c’est pas évident mais je suis étonné de voir de plus en plus de francophone sur la chaîne 🙂 on a aussi une école en ligne avec des cours plus élaborés learn.thefrenchcookingacademy.com
I made this for my son who's doing some work in my backyard. It reminded him of why he was happy to have his Mom move next door! They work, I feed - gourmet all the way. He loved it and his wife is vegetarian, she chose to eat at home that morning and regretted it!
I'm a vegetarian and I love to use recipes that use good classic techniques like this one. I would consider this particular recipe quite easy. Thank you for sharing!
I have just served up to my wife the crepes in which I learnt the duxelle. So loved that. I have six balls of duxelle in the freezer already and have started growing mushrooms, Oysters and Chicken of the Woods, because I know how I can store my produce now. This recipe is just more inspiration. Thank you for your work of which I am an ardent fan. Once COVID is over I am coming to France for a workshop!
I can believe that this was made for a queen. The creator must've imagined this out of sheer respect & admiration, to have come up with anything so unique, just to please & delight her. The word I want to use to describe this recipe is nothing short of precious, due to learning the history of it Thank you so much, for making this for us, so that we too can enjoy such a delicacy, which easily could've been lost to the fickle winds of time. It was also a pleasure to watch you make this - step by step, as I tried to imagine where this was all going, though you did show us the finished product earlier, somehow I enjoyed the minutia & got swept up. Also, it struck me that - while each element used is commonplace, & I've handled all of these ingredients hundreds of times, not once did I ever imagine making this delightful little treasure. I also learned how to make a true Mornay Sauce, which I hope to make soon. I too make a Bechamel, as my French extraction mom had taught me - with bay leaves, & a pinch of nutmeg, at times adding a pinch of dried mustard, & white pepper. These days though, I prefer the taste & health benefits of using a Himalayan pink or Celtic gray Sea salt. And how many times have I added a cheese to a white sauce, yet have never made it the way you prepared it, which made it a Mornay sauce, by introducing the minced onions, steeped in whole milk first, & adding it to the Bechamel later. That was a new concept for me, which makes such a difference, & I surely never would've considered adding the chopped egg yolk to the chopped mushroom, shallots, & fresh flat leaved parsley! So thanks again for your cooking lessons here on UA-cam! I've just discovered your channel, in the past few days, & have already found many dishes I'd like to try! Happy New Year!
Thanks so much Stéfane for this classic French recipe! I'll definitely make this for myself and for my guests too. And I'll tell them from you I've learnt so many authentic French recipes.
i love an egg with a white sauce on it! we use to have a breakfast that was boiled egg and a white sauce cooked together and put over toast. it was my favorite way to eat them as a child. so to me that looks devine. a must try! do believe egg benedict will still be my no.1.
Safe to say most of us will enjoy vegetarian dishes, as much as I love meat, seasonal produce is of course delicious too. Looking forward to trying this recipe 👍
I am definitely going to try this French classic! I am not a vegetarian but love eggs, can you do Oeufs Meurette in a future video? I learn so much even though I have been cooking for a lifetime. Your variations on the original are also interesting. Merci beaucoup!
This was a great recipe video!!! Could you do some more egg-based French recipes!? I love eggs because in the US they are cheap and readily available to buy, so I can try making you recipes!
As a vegetarian myself who cooks for a carnivorous wife on the regular, this is a fantastic main actually - here me out. My veggie diet contains cheese but not milk or butter (usually), so this presents as a heavy dish for my palette. But it would work perfectly as a main with a side of healthy vegetables (a kale salad perhaps if this was lunch, or carrots and beets if dinner ). Anyway just thinking out loud. Nice recipe and thanks for sharing, I’m going to give this one a try!
Do you enjoy raw veggies, as well as glorious French foods? How sad to think of eating crepes without butter - or no crepes at all. You may want to turn your speakers down 1st, but you may find his vids helpful - especially in hot weather. This guy, John, is very enthusiastic, but also so well informed in Nutrition! Here's a new one tonight, which I haven't watch yet, but he also teaches how to grow our own food. 5 Easy Ways to Eat Healthy Whole Food Plant Based Vegan Diet ua-cam.com/video/HPCBXGnYz_E/v-deo.html
I just made this tonight. It was awesome and not as difficult as it first seemed. I didn't have nutmeg so I used a very small sprinkle of some truffle zest someone got me for Christmas. It was really delicious. Give this a try people.
I tried this a while ago and it was delicious. The flavor is mild, at first the mornay tasted very light but when you bite into the mushroom..boom..i was expecting it to be bland.. and i think this recipe can be greatly improved and made more savory with additional spices like garlic, etc.
Fun recipe. Haven't tried making it yet but will soon! Am not a vegetarian - I eat everything, and I agree with some other comments: more egg videos and more vegetarian dishes please. I don't care so much whether they are entertainment dishes or simpler dishes. Thanks for your clear and entertaining videos! :)
Looks delicious. Presentation and production value have evolved since you started; still, no less educational. Miss seeing some of the old equipment, though (ha). Thank you. : )
Steffan you sir are my kind of vegetarian!! The only vegetables in the dish are shallots and mushrooms two of my favorites and the rest of the dish is animal products! Hahaha I absolutely love you and your channel!!! Keep up the exceptional work! I have made several of your recipes and they all have turned out. Thank you!
The stuffing can be more flavorful if bacon is fried in a pan, cooled on a rack, minced in a food processor and mixed in equal parts with the egg yolk and mushroom.
Bonjour Stéphane, j'aime beaucoup cette recette et j'ai envie de la faire ce soir. Malheureusement, je n’ai pas de champignons à la maison. Donc, je vais utiliser du jambon cuit à la place. Tu me rappelles souvent la raison pour laquelle j'adore la cuisine française: tout est précis et raffiné, même les hors-d'œuvre. À bientôt!
I think Therese Tallien would approve! Could you also make Lobster Thermidore? This was a famous dish created and very much adored by Josephine and Therese. (I studied French history) On a side note, the mushrooms should be flamed in white wine or cognac to give more flavor and I think a small amount cheese with fine bits of ham might have been added to the sauce, then topped with a full layer of cheese to give a crust. I know its vegetarian, but then eggs arent vegetables ;)
@@FrenchCookingAcademy In Paris that would be Daguerre Maree. The trick for lobster is to gently poach or cook in wine, (after its killed) not boil so the meat comes out tender and not tough.
Lightly crack & peel the garlic to release the oils, then just toss it into the milk. Be careful how much you use, garlic can ruin a dish just as much as enhance it if you use to much. I would recommend only using two clives depending on their size. I hope that helps, Bon Appetit Mon Ami.(Enjoy your meal my friend.)
Thanks Stephane. A great vego' dish. A question about boiling eggs. We keep ours in the fridge - lack of bench space. So need to start them in cold water or they just crack when put into boiling. Any timing or other suggestions for cooking eggs from the fridge?
Put them in a pan, cover then with water 1-2 cm above the eggs, bring to a gentle boil and cook for 10 min. As soon as they are cooked, put them in cold water.
THAT looks amazing Stephan, WOW! That Béchamel/Mornay sauce is silky, creamy, just gorgeous. The Duxelles looks delicious as well, of course you do use it in many things, but my favorite is Beef Wellington. I am definitely going to do this Thank You. Correct me if I’m wrong, but I thought Vegetarians didn’t eat eggs, or is that Vegans? Au Revoir Mon Ami. 😁
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
..... I adore you guy..... Merci Stefan! . You are the best!
I am not a veggie, but that is true french excellence of a starter... well done, thumbs up!
That is a beautiful kitchen, a perfect backdrop for you. I love the French Country look?
Love your farm house Kitchen what a grand holiday for all of you .
Love this recipe
I'm vegetarian (not vegan) and I thank you for this beautiful recipe. I will try this tomorrow! I love your techniques. Please do more vegetarian recipes!
Bonjour, j'ai à mon grand bonheur découvert votre chaîne... En plus d'apprendre des techniques et des recettes, je prends des cours d'anglais ! C'est super clair, et j'aime beaucoup le côté "relax", vraiment pas prétentieux que peuvent avoir parfois les détenteurs de LA cuisine. Merci !
(j'adore le petit couteau d'office 'Le Sabot' à la fin... je l'utilise tout le temps)
Vincent Forrest merci bien ca fait plaisir à entendre c’est sûr qu’en anglais c’est pas évident mais je suis étonné de voir de plus en plus de francophone sur la chaîne 🙂 on a aussi une école en ligne avec des cours plus élaborés learn.thefrenchcookingacademy.com
I made this for my son who's doing some work in my backyard. It reminded him of why he was happy to have his Mom move next door! They work, I feed - gourmet all the way. He loved it and his wife is vegetarian, she chose to eat at home that morning and regretted it!
I'm a vegetarian and I love to use recipes that use good classic techniques like this one. I would consider this particular recipe quite easy. Thank you for sharing!
This is delicious. A must try if you like eggs and French cuisine.
I have just served up to my wife the crepes in which I learnt the duxelle. So loved that. I have six balls of duxelle in the freezer already and have started growing mushrooms, Oysters and Chicken of the Woods, because I know how I can store my produce now. This recipe is just more inspiration. Thank you for your work of which I am an ardent fan. Once COVID is over I am coming to France for a workshop!
The new kitchen is absolutely beautiful.
The best French Chief!!!
Chef, not chief ...
I can believe that this was made for a queen. The creator must've imagined this out of sheer respect & admiration, to have come up with anything so unique, just to please & delight her. The word I want to use to describe this recipe is nothing short of precious, due to learning the history of it Thank you so much, for making this for us, so that we too can enjoy such a delicacy, which easily could've been lost to the fickle winds of time.
It was also a pleasure to watch you make this - step by step, as I tried to imagine where this was all going, though you did show us the finished product earlier, somehow I enjoyed the minutia & got swept up. Also, it struck me that - while each element used is commonplace, & I've handled all of these ingredients hundreds of times, not once did I ever imagine making this delightful little treasure.
I also learned how to make a true Mornay Sauce, which I hope to make soon. I too make a Bechamel, as my French extraction mom had taught me - with bay leaves, & a pinch of nutmeg, at times adding a pinch of dried mustard, & white pepper. These days though, I prefer the taste & health benefits of using a Himalayan pink or Celtic gray Sea salt. And how many times have I added a cheese to a white sauce, yet have never made it the way you prepared it, which made it a Mornay sauce, by introducing the minced onions, steeped in whole milk first, & adding it to the Bechamel later. That was a new concept for me, which makes such a difference, & I surely never would've considered adding the chopped egg yolk to the chopped mushroom, shallots, & fresh flat leaved parsley!
So thanks again for your cooking lessons here on UA-cam! I've just discovered your channel, in the past few days, & have already found many dishes I'd like to try! Happy New Year!
I have to say," The most exquisite egg...imagined!"
that kitchen kicks ass
Beautiful, and much simpler than I previously Thought
Thank you
Thanks so much Stéfane for this classic French recipe! I'll definitely make this for myself and for my guests too. And I'll tell them from you I've learnt so many authentic French recipes.
i love an egg with a white sauce on it! we use to have a breakfast that was boiled egg and a white sauce cooked together and put over toast. it was my favorite way to eat them as a child. so to me that looks devine. a must try! do believe egg benedict will still be my no.1.
Good vegetarian dishes are always a delight! Thank you! I'm as much an omnivore as possible, so I never reject good vegetarian dishes.
Eggs are an animal.
look delicious..usually I made egg with chilli sauce..I will try this..thanks for sharing. .
Your dishes are the perfect soul for that gorgeous kitchen ! I love it Thanks! 😘
Awesome kitchen! Hi from New Zealand! Xx
One egg per person? Make it three. Great appetizer.
Safe to say most of us will enjoy vegetarian dishes, as much as I love meat, seasonal produce is of course delicious too. Looking forward to trying this recipe 👍
I am definitely going to try this French classic! I am not a vegetarian but love eggs, can you do Oeufs Meurette in a future video? I learn so much even though I have been cooking for a lifetime. Your variations on the original are also interesting. Merci beaucoup!
What a beautiful provincial kitchen! This looks delicious. . . will have to make it soon.
Morelle mushrooms would be amazing in that recipe
Thank you for the big Texas howdy! Another yummy mushroom dish to make.
Your kitchen is very very very amazing
i just love this channel
I love your channel... yiur suggestions and recipes are very achievable
I made this recipe today and it is very good and very easy!
Très jolie cuisine. Merci pour cette recette.
Clearly, not a native speaker.
Perfect Appetizer
This would be amazing....bravo👏
I love mushrooms. This is a great way to have eggs as well. Will try this recipe 😊😊😊
Simply delicious 😋
This was a great recipe video!!! Could you do some more egg-based French recipes!? I love eggs because in the US they are cheap and readily available to buy, so I can try making you recipes!
I love it. I've never heard of this before. It looks delicious and you explained it so well, I think I could try to make it.
Oh lord, that looks glorious! Can’t wait to make these!
That sounds sooo delish! I will for sure be making this soon. Thank you for sharing. :)
I would make this as an appetizer & will at my next dinner get-together. Looks delicious.
great let me know how it goed 🙂👨🏻🍳👍
That's a beautiful kitchen! This recipe looks delicious. I'm tempted to make this now. You are inspiring me, Stefan. :)
Very nice. In order to prepare such a food, I need to stop working!
Amazing !!! Love it going to try to cook this I love your veg recipes as I am a vegetarian and would love to see more such videos 😊😊
Love your videos sir... Thanks 🍝😘
La Cuisine est une rêve!!!! Nice Starter!!!!
As a vegetarian myself who cooks for a carnivorous wife on the regular, this is a fantastic main actually - here me out. My veggie diet contains cheese but not milk or butter (usually), so this presents as a heavy dish for my palette. But it would work perfectly as a main with a side of healthy vegetables (a kale salad perhaps if this was lunch, or carrots and beets if dinner ). Anyway just thinking out loud. Nice recipe and thanks for sharing, I’m going to give this one a try!
Do you enjoy raw veggies, as well as glorious French foods? How sad to think of eating crepes without butter - or no crepes at all.
You may want to turn your speakers down 1st, but you may find his vids helpful - especially in hot weather. This guy, John, is very enthusiastic, but also so well informed in Nutrition! Here's a new one tonight, which I haven't watch yet, but he also teaches how to grow our own food.
5 Easy Ways to Eat Healthy Whole Food Plant Based Vegan Diet
ua-cam.com/video/HPCBXGnYz_E/v-deo.html
This is exactly the type of dish I was looking for. Thank you!
Looks very yummy I will try it. It looks so good to eat.
Excellent recipe! I used Comté and just a pinch of fresh tarragon in the béchamel sauce. A delicious breakfast dish.
A true Classic, THX. À faire et refaire. Ideal starters for a bunch of dyed-in-the-wool carnivores expected for a beer-butt chicken BBQ do ...
Another brilliant and mouthwatering dish! But I would eat two for breakfast.
I just made this tonight. It was awesome and not as difficult as it first seemed. I didn't have nutmeg so I used a very small sprinkle of some truffle zest someone got me for Christmas. It was really delicious. Give this a try people.
Eggs with truffle. An Edwardian breakfast dish, absolutely gorgeous. Kedgeree anyone?
Great recipe, can you please let me know where you got that tiny grater that you used for the nutmeg? Thanks!
I tried this a while ago and it was delicious. The flavor is mild, at first the mornay tasted very light but when you bite into the mushroom..boom..i was expecting it to be bland.. and i think this recipe can be greatly improved and made more savory with additional spices like garlic, etc.
This is breakfast! Miam miam!
Wow!
Amazing
Fun recipe. Haven't tried making it yet but will soon!
Am not a vegetarian - I eat everything, and I agree with some other comments: more egg videos and more vegetarian dishes please. I don't care so much whether they are entertainment dishes or simpler dishes.
Thanks for your clear and entertaining videos! :)
Thanks for the vegetarian recipe.
Looks delicious. Presentation and production value have evolved since you started; still, no less educational. Miss seeing some of the old equipment, though (ha). Thank you. : )
At least 3 so yummy
Steffan you sir are my kind of vegetarian!! The only vegetables in the dish are shallots and mushrooms two of my favorites and the rest of the dish is animal products! Hahaha I absolutely love you and your channel!!! Keep up the exceptional work! I have made several of your recipes and they all have turned out. Thank you!
I’m making the filling out of zucchini and yellow squash with the onions
It looks amazing!
The stuffing can be more flavorful if bacon is fried in a pan, cooled on a rack, minced in a food processor and mixed in equal parts with the egg yolk and mushroom.
Steffan since when you are working in the new kitchen?
this egg is Deliciously yummy
thanks!
Cheers from Toronto!
I´m loving your veggies videos. Please do an aligot recipe! Thanks :)
Looks very delicious Stefan .. gonna try :)
Bonjour Stéphane, j'aime beaucoup cette recette et j'ai envie de la faire ce soir. Malheureusement, je n’ai pas de champignons à la maison. Donc, je vais utiliser du jambon cuit à la place. Tu me rappelles souvent la raison pour laquelle j'adore la cuisine française: tout est précis et raffiné, même les hors-d'œuvre. À bientôt!
merci beaucoup
Французы изобрели фаршированные яйца под майонезом. Нам такое в школьной столовой в СССР давали. Вкусно
good work
Should try with a dash of cognac in the mushroom
Merci beaucoup pour cette recette. Je suis végétarienne et j'aime cuisiner donc ce type de recette me convient parfaitement!
The actual Princess of Chimay is still living in the castle of Chimay, I wonder if she is still serving that dish ??? Maybe yes. She is a great Lady!
Haha, don't slack off! Yes, Chef! 😊
I’m going to try it with a double egg! The stuffed one and a poached one. With that beautiful Mornay you need a runny yolk🍳 I’ll let you know 🤔
yes let me know how it goes 🙂👨🏻🍳
Do you have any links to those egg spoons?
Beautiful, Stephane. I'm going to try this! More vegetarian recipes please!
Love eggs, love mushrooms. Win win
I haven't watched the video, but the name and picture is enough for me to thumbs up!!!
Bravo!
I think Therese Tallien would approve! Could you also make Lobster Thermidore? This was a famous dish created and very much adored by Josephine and Therese. (I studied French history)
On a side note, the mushrooms should be flamed in white wine or cognac to give more flavor and I think a small amount cheese with fine bits of ham might have been added to the sauce, then topped with a full layer of cheese to give a crust. I know its vegetarian, but then eggs arent vegetables ;)
ah i would need to find some good homard forcthat 🙂🙂👨🏻🍳👨🏻🍳
@@FrenchCookingAcademy
In Paris that would be Daguerre Maree. The trick for lobster is to gently poach or cook in wine, (after its killed) not boil so the meat comes out tender and not tough.
Like the look of that, how would I go about infusing the milk with garlic?
Lightly crack & peel the garlic to release the oils, then just toss it into the milk. Be careful how much you use, garlic can ruin a dish just as much as enhance it if you use to much. I would recommend only using two clives depending on their size. I hope that helps, Bon Appetit Mon Ami.(Enjoy your meal my friend.)
Brilliant! Also, LOVE the new kitchen!!
Great vegetarian starter recipe can't wait to try, I'm not vegetarian but I love eggs. Does the French do any Vegan recipes? ...just curious.
Inadvertently maybe but we usually put butter, cream or cheese in everything 😋
Try Stephane's Ratatouille...
Friggin amazing???? What about adding shrimp???
Is that an equal amount of flour and butter by weight or volume?
amazing
Bravo
What cheese is best for this recipe?
Why do the French only have one egg for breakfast?
Because one egg is en ouef.
Did you mean "un œuf"?
That is good idea😍
Damn, I thought it was called "Oeufs Chimay" because there was Chimay in it :P Chimay Bleu? :P
Not a vegetarian but this is an interesting idea - I'll use three per serving some morning soon.
Thanks Stephane. A great vego' dish. A question about boiling eggs. We keep ours in the fridge - lack of bench space. So need to start them in cold water or they just crack when put into boiling. Any timing or other suggestions for cooking eggs from the fridge?
Put them in a pan, cover then with water 1-2 cm above the eggs, bring to a gentle boil and cook for 10 min. As soon as they are cooked, put them in cold water.
@@aidanclarke6106 Many thanks.
Does this hold up well in the fridge so I can prepare it the day before a dinner party for example (heating up in the oven)?
yes you can but just do the stuffed eggs and before the guest arrive do the mornay
Hi Stephane, have you done any Artichoke dishes?
"Vegetarian" is an Inuit word for "bad hunter".
GREAT
THAT looks amazing Stephan, WOW! That Béchamel/Mornay sauce is silky, creamy, just gorgeous. The Duxelles looks delicious as well, of course you do use it in many things, but my favorite is Beef Wellington. I am definitely going to do this Thank You. Correct me if I’m wrong, but I thought Vegetarians didn’t eat eggs, or is that Vegans? Au Revoir Mon Ami. 😁
Vegans do not eat any animal products, plant based only. Vegetarians consume animal by-products like milk, cheese, eggs, but no meat.
Donna Leveron ok, thank you so much. I wasn’t sure which was which. 👍