Simple French Eggs

The Recipe: When we think "French eggs", we immediately think omelettes, yes? (Oui?) Well, think again. I call this recipe "Simple French Eggs" because the eggs are so much simpler to make than an omelet. Once upon a time, it was my nephew's favorite way to make eggs, he was only eight years old!
Simple French Eggs ♥, how to cook eggs slowly in the French style, light, airy, delicious. Low Carb. High Protein. Weight Watchers Friendly.

Eggs: Tis the Season

Pastel egg shapes are everywhere this week. They are so pretty!

One neighbor has tucked a dozen large eggs (big bunnies, those) into a bed of spring flowers, late-blooming daffodils in the sunny spots, Scotch bluebells in the shady spaces.

Down the street, a family with young children has hung small eggs (in lavenders and soft yellows, pearly blues and the palest of pinks) from low boughs of what I can only think to call a weeping cherry.

We each mark this Easter week in our own fashion, some secular, many religious.

Yet something so simple as an egg can connect us whether we celebrate the rebirth of spring or the promise of the resurrection. Surely, there’s a lesson here.


  • "These eggs are so tender, ethereal comes to mind." ~ Anonymous


Time to table: 15 minutes
Serves 1, easily multiplied
  • a small dab of butter (about 1 teaspoon)
  • two large eggs, as fresh as possible
  • about a half tablespoon of milk
  • a sprinkle of good salt
  • a sprinkle of freshly ground pepper

In a small non-stick skillet, melt the butter until it shimmers over medium-low to low heat, tilting the skillet so the butter spreads evenly. Meanwhile, whisk the eggs until the yolks and whites can no longer be distinguished. Add the milk and whisk to combine.

Gently pour egg mixture into the hot pan (it should sizzle very slightly) to cover the bottom. Allow the mixture to cook untouched. When the egg is cooked about a quarter inch thick, use a spatula to gently "plow" across the middle of the pan from one edge to the other, letting the uncooked egg fill in the "plowed" space. Let the egg continue to cook, again untouched. Repeat until egg is fully cooked, allowing mixture to cook untouched, "plowing" only as needed. At the end, gently flip the mostly cooked egg to cook the top-most part.

Remove to a warm plate, lightly sprinkle with salt and pepper. Serve aside lightly buttered whole grain toast.

ALANNA's TIPS There a trick to perfect SIMPLE FRENCH EGGS: time. Cook them quickly and they’ll be tough. So try cooking them slowly, veeerrrry slowly, leaving aside our typical rush-here-rush-there pace. Then eat slowly too, savoring each morsel. Taste the rich butter, the bite of salt. Remember what an egg actually tastes like. Try a "finishing salt" such as fleur de sel, a sweet, bewitching salt harvested by hand from beds off the coast of France. It is costly – $40 a pound even if sold in small packages – but is used sparingly with eggs, simple salads, slices of fresh mozzarella or perfectly ripened garden tomatoes.
NUTRITION INFORMATION Per Serving: 180 Calories; 12g Tot Fat; 6g Sat Fat; 1g Carb; 0g Fiber; 325mg Sodium; 433mg Cholesterol; 1g Sugar; 13g Protein. WEIGHT WATCHERS POINTS Old Points 4.5 & PointsPlus 4 & SmartPoints 6 & Freestyle 2
Adapted from French Food at Home by Laura Calder. I've cooked from an earlier edition of this cookbook since it was first published! My Disclosure Promise

More Easy Egg Recipes

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~ more egg recipes ~
from Kitchen Parade

~ Asparagus Eggs Benedict ~
~ Creamed Eggs with Spinach ~
~ Easy Spinach Spinach Nests ~

~ more breakfast recipes (with vegetables!) ~
from A Veggie Venture, my food blog

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. "French" eggs, huh? I wondered why my husband has always complained that my eggs were too "Richey Rich." This is how I've always made them!

  2. Anonymous3/31/2015

    Alanna, I make so many of your recipes, nearly all are wonderful. But it’s the simple ones that stun me most, how just a pinch of this or a special touch of technique, stop me in my tracks. These eggs are so tender, “ethereal” comes to mind.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna