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Egg-ceptional

Season 1 Episode 18 | 25m 02s

Soft and creamy Mollet Eggs Florentine make a perfect breakfast--or lunch--for Jacques to share with his best friend. Then, it’s an egg theme featuring Eggs in Ramekins, Eggs en Cocotte and Scrambled Eggs in Bread Cases with Candied Oyster Mushrooms. Finally, he demonstrates how to make various omelets: a classic Fines Herbs Omelet, an American Mushroom Omelet and a Flat Potato Omelet.

Aired: 08/29/23
Extras
Jacques demonstrates desserts that impress guests, but don’t stress out the chefs!
Jacques cooks his aunt’s quiche, his mother’s Eggs Jeannette, a savory flan and more.
Jacques demonstrates a simple way to bone out a chicken and more--with his family’s help.
Jacques takes Sea Bass, Striped Bass and Codfish from the ocean to the plate.
Jacques uses his Fast Puff Pastry for everything from Choux a la Creme to Pigs Ears.
Crepes a la Confiture are a childhood favorite, and the batter is quick and easy to make.
Jacques prepares Endive with Olives, a Gratin of Leeks, Classic Ratatouille and more.
Jacques’ Good Lady Apples Bon Femme recipe satisfies with maple-sweetened fruit.
Jacques makes Lobster in Artichoke Hearts, Shrimp Pane and Escoffier Quenelles.
Jacques cooks a perfect Grilled Steak with Lemon-Thyme Butter.
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Jacques demonstrates a simple way to bone out a chicken and more--with his family’s help.
Jacques cooks his aunt’s quiche, his mother’s Eggs Jeannette, a savory flan and more.
Jacques takes Sea Bass, Striped Bass and Codfish from the ocean to the plate.
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Jacques uses his Fast Puff Pastry for everything from Choux a la Creme to Pigs Ears.
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