Skip to Content

What do the French call eggs?

Eggs are a staple food in many cuisines around the world, including French cuisine. In France, eggs have a few different common names depending on the context.

Les œufs

The most general French word for eggs is “les œufs” (pronounced lay-zuh). This is the everyday French word that would be used when talking about eggs in a grocery store, recipes, breakfast dishes, and more.

Les oeufs de poule

“Les oeufs de poule” (pronounced lay-zuh-duh-pool) refers more specifically to chicken eggs. Poule means hen or chicken. So this term distinguishes chicken eggs from other types of eggs.

Les oeufs de canard

“Les oeufs de canard” (pronounced lay-zuh-duh-kah-nar) refers to duck eggs specifically. Canard means duck in French.

Les oeufs de caille

“Les oeufs de caille” (pronounced lay-zuh-duh-ky) refers to quail eggs. Caille means quail in French.

Other types of eggs

There are some other French terms for specific types of eggs:

  • Les oeufs de dinde – Turkey eggs
  • Les oeufs d’oie – Goose eggs
  • Les oeufs de grenouille – Frog eggs
  • Les oeufs de poisson – Fish eggs (like caviar)

Size and grade terminology

There are also some specific French terms to describe the size and grade of eggs:

  • Œuf extra-frais – Extra fresh egg
  • Œuf frais – Fresh egg
  • Œuf calibre S – Small sized egg (53-63g)
  • Œuf calibre M – Medium sized egg (63-73g)
  • Œuf calibre L – Large sized egg (73g and over)
  • Œuf de luxe – Free range/organic egg

Egg dishes and preparations

Here are some of the common French terms for egg dishes and preparations:

  • Œuf à la coque – Boiled egg
  • Œufs brouillés – Scrambled eggs
  • Omelette – Omelette
  • Œuf poché – Poached egg
  • Œufs durs – Hard boiled eggs
  • Œufs mollets – Soft boiled eggs
  • Œufs au plat – Fried eggs

Egg terminology in French cooking

In French cooking, there is some specialized terminology related to eggs and egg cookery:

  • Battre les œufs – To beat/whisk the eggs
  • Monter les blancs en neige – To whip egg whites into soft peaks
  • Fouetter énergiquement – To vigorously whip/beat
  • Incorporer délicatement – Fold gently

Egg proverbs and idioms

There are a few French proverbs and idioms using eggs:

  • Avoir d’autres chats à fouetter – To have other fish to fry
  • Être comme l’œuf et la poule – To be like two peas in a pod
  • Casser des œufs pour faire une omelette – You can’t make an omelette without breaking eggs (the end justifies the means)
  • Marcher sur des œufs – To walk on eggshells

The history of eggs in French cuisine

Eggs have long been used in French cooking and baking. Here is a brief history:

  • Middle Ages – Eggs were a common food of peasants and workers. Used in omelettes, frittatas, baked custards.
  • Renaissance (16th century) – Egg dishes become more refined. Fritters, custards, soufflés appear.
  • 17th century – Egg dishes popular among nobility. Soft meringues introduced.
  • 18th century – Rise of haute cuisine. More complicated egg dishes like quiche, egg-leavened pastries.
  • 19th century – Emergence of professional French culinary schools. Sauces like hollandaise stabilize recipes.
  • 20th century – Nouvelle cuisine movement. Lighter egg dishes gain favor.

As you can see, eggs have been an essential ingredient in French cooking for centuries!

Egg production and consumption in France

Here are some statistics on egg production and consumption in France:

Year Egg production (billions) Per capita consumption
2000 11.2 212 eggs
2010 13.1 239 eggs
2020 12.4 226 eggs

France produces around 12-13 billion eggs per year domestically. Each French person eats around 200-250 chicken eggs per year on average.

Popular egg dishes in French cuisine

Here are some of the most well-known and beloved French egg dishes:

  • Omelette – Simple folded omelette often filled with cheese or herbs.
  • Soufflé – Light and fluffy baked egg dish.
  • Quiche – Savory open faced tart with egg custard filling.
  • Crème brûlée – Rich baked egg custard with caramelized sugar topping.
  • Crêpes – Thin pancakes from a simple egg batter.
  • Sabayon – Light egg foam sweetened with wine or juice.
  • Petits fours – Small cakes and pastries made with egg doughs.

These egg dishes span sweet and savory recipes, showcasing the versatility of eggs in French cooking.

Conclusion

In summary, the French have many terms to refer to eggs including les œufs, les oeufs de poule, and more. Specific words describe types, sizes, grades, and cooking methods for eggs. Egg dishes have a long history in French cuisine, with iconic recipes like omelettes, soufflés, and custards. Statistics show a robust egg production and consumption level in France. And classic French specialties like quiche Lorraine prove that eggs are a cherished ingredient in France.