Chef Juliette
The Cooking of Soft-boiled Eggs
Very fresh eggs lowered and lifted as one, cooked six minutes from the water’s return to the boil, then shelled warm: a small lesson in timing with a tender white and flowing yolk.
Recipe Archive
Breakfast & Brunch
Breakfast and brunch recipes range from quiet weekday staples to slower weekend cooking, with attention to timing, texture, and a table that feels cared for.
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Recipes
Chef Juliette
The Dishing of Poached and Soft-boiled Eggs
A classical lesson in dressage: drain the tender eggs completely, coat them with hot sauce, then set them on crisp rusks or their proper pastry or forcemeat support.
Chef Juliette
Poached Eggs Argenteuil
Tender poached eggs settle over asparagus-filled tartlets beneath an ivory-green veil of cream sauce and asparagus purée, a composed French first course made practical for one cook without surrendering its precision.
Chef Juliette
Poached Eggs à l’Aurore
Tender poached eggs, crisp oval Feuilletés, and sauce aurore glowing rose-gold: a lesson in timing three delicate elements so yolk, pastry, and velouté arrive together at their best.
Chef Juliette
Poached Eggs en Berceau
Baked potato shells become little cradles for creamed chicken and softly poached eggs, all under glossy Sauce Aurore: an old composed egg dish made practical for one home stove.
Chef Juliette
Poached Eggs à la Bohémienne
Four crisp tartlets, four tender poached eggs, and two sauces doing exact work: foie gras and truffle held below, glossy paprika-bright sauce hongroise flowing over the top.
Chef Juliette
Poached Eggs Boïeldieu
Tender poached eggs crown crisp tartlets packed with chicken, foie gras, and truffle salpicon, while two expressions of poultry stock, ivory velouté and glossy gravy, make a composed dish possible at home.
Chef Juliette
Poached Eggs à la Bruxelloise
Crisp pastry, sweet-bitter endive, a soft poached egg, and ivory cream sauce meet beneath a fast biscotte glaze: a lesson in controlling moisture and heat without losing the yolk.
Chef Juliette
Poached Eggs à la Clamart
A crisp tartlet, peas à la française with ciseled lettuce, a trembling poached egg, and ivory cream sauce brightened by fresh-pea butter: a classical composition made workable for four.
Chef Juliette
Poached Eggs Colbert
Crisp tartlets hold a tender macédoine in Béchamel, each crowned with a plainly poached egg, while herb-bright beurre Colbert waits alongside for the table to finish the dish.
Chef Juliette
Poached Eggs à la Comtesse
A crisp tartlet holds white asparagus purée, a softly poached egg, glossy Sauce Allemande, and black truffle: a lesson in keeping four rich elements delicate, warm, and unmistakably themselves.
Chef Juliette
Poached Eggs Grand Duc
Soft poached eggs, crisp fried croûtes, black truffle, and Mornay meet a fierce glaze, then circle brilliant asparagus tips and their tied fagot: grand-kitchen composition made for four.
Chef Juliette
Poached Eggs Maintenon
A crisp tartlet, sweet onion Soubise, a softly poached egg, and Mornay bronzed under fierce heat: Œufs pochés Maintenon teaches that composed cooking succeeds when every layer reaches the plate at once.
Chef Juliette
Poached Eggs Masséna
Œufs pochés Masséna teaches warm assembly: buttery artichoke, steady Béarnaise, a tomato-masked poached egg, and melting marrow brought together so every layer arrives hot and distinct.
Chef Juliette
Poached Eggs Mireille
Poached eggs cloaked in saffron cream sit on crisp oil-fried toast, alternating with golden pilaff moulds and buttery tomato Concass in a generous Provençal ring built for the table.
Chef Juliette
Poached Eggs Mornay
Œufs pochés Mornay teaches timing: tender eggs, crisp oil-fried toast, and silken cheese sauce must meet before a fierce final glaze bronzes the crown without hardening the yolks.
Chef Juliette
Poached Eggs D’Orsay
Tender poached eggs sit on butter-fried toast beneath glossy Châteaubriand sauce, a precise lesson in timing three simple elements so yolks, crisp bread, and warm sauce meet together.
Chef Juliette
Poached Eggs Rossini
Foie gras bronzed in butter, a soft poached egg, glossy Madeira veal gravy, and black truffle meet in a crisp tartlet, a grand composition made workable for one attentive cook.
Chef Juliette
Poached Eggs Sévigné
Four poached eggs, four crisp butter-fried rusks, and one exacting lesson in moisture control: braised lettuce beneath, poultry velouté above, and a black truffle ring marking every portion.
Chef Juliette
Poached Eggs Victoria
A crisp tartlet, lobster-truffle salpicon, a trembling poached egg, and glossy Diplomate sauce glazed butter-gold under fierce heat: four classical layers aligned for one generous bite.
Chef Juliette
Poached Eggs with Red Wine
Wine does double duty in Œufs au vin rouge: it poaches the eggs, then becomes Sauce Bordelaise (No. 32), coating butter-fried rusks before one fierce, fast glaze.
Chef Juliette
Hard-boiled Eggs
Œufs durs reward precision, not endurance: lower every egg together, count ten minutes only after the water boils again, then cool at once for tender whites and clean yellow yolks.
Chef Juliette
Hard-boiled Eggs Carême
A crisp shallow timbale filled with buttery artichoke, firm egg rounds, and black truffle, then cloaked in Sauce Nantua: a lesson in precise mise en place, assembled at the last possible moment.
Chef Juliette
Eggs à la Tripe
Œufs à la tripe is a quiet lesson in restraint: onions kept pale, Béchamel held supple, and broad slices of egg folded in last, so a modest supper arrives generous and whole.
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