Cheflix - Discover the video masterclass on Cheflix

10 min

Here is a classic egg technique that every home cook should master: how to make an omelette! This recipe will give you the most delicious omelette you have ever had: classic French style, with a golden exterior and a silky smooth interior.

Cooking technique - Poached egg

Ron Blaauw

Cooking technique

5 min

Back to basics with this masterclass as Ron reveals his secrets behind the perfect poached egg. Delicious served on salads, with risotto, or simply on its own.

Tamago sando - Japanese egg sandwich

Schilo van Coevorden

Fingerfood

30 min

Sandwiches are not a new thing in the world of Japanese cuisine, but they seem to be having their moment right now. One particular sandwich that makes it to international stardom, is Tamago Sando. It is basically the grab-and-go Japanese egg sandwich in every convenience store in Japan. This is Schilo’s special take on this classic sandwich.

Indian masala omelette

Gaggan Anand

Signature dish

20 min

Masala omelette is a typical Indian street food. One of Gaggan's favourites, this recipe is inspired by his own mother's cooking.

Poached egg and asparagus with wild mushrooms, potato foam and mushroom sauce

Michael Nizzero

Starter

45 min

The classic combination of asparagus, egg and potatoes but then with a modern twist. The egg is poached instead of boiled, Michael uses green asparagus instead of white and he replaces the boiled potatoes with a silky smooth potato foam.

Fried egg with asparagus and mushrooms

Paul Foster II

20 min

Although it is often said 'Anyone can fry an egg', it is actually not that easy to make the perfect fried egg. Too short and the yolk might be perfect but the white is snotty. Too long and the yolk is dry and the white too crispy. Paul shows you how to fry the perfect egg.

Soft-boiled egg with wild garlic mousseline, bread croutons and caviar

Viki Geunes

In-between course

30 min

Hard

This recipe is all about eggs; both chicken and fish, otherwise known as roe. An unusual combination, but one that works really well. Make sure you get your cooking times just right as this really makes for perfection!

Moluccan spiced eggs

Dennis Huwaë

Side dish

15 min

Another essential dish for a rice table: sambal goreng telor, or eggs in spicy sauce. Since it is vegetarian, it is suitable for (almost) everyone at the table and provides a delightful contrast to all the meat and carbohydrates. Serve it with Dennis's nasi kuning and spicy green beans, and you have a complete vegetarian meal.

Steamed egg yolk with a foam of thick apple syrup and croutons

André Gerrits

Amuse

30 min

This dish is a true harmony of flavors and textures. The creaminess of the steamed egg yolk complements the luxurious and salty taste of the caviar, while the thick apple syrup adds a sweet, complex note. The result is a festive appetizer for special occasions.

Creamy scrambled eggs

Björn Frantzén

25 min

Want to know how to make the creamiest scrambled eggs ever? Then you absolutely have to try this recipe by Björn Frantzén! By adding cream, milk, extra egg yolks and crème fraîche, you get a fluffy and soft texture with a fantastic creamy flavour. Maybe not something to eat every day, but for the occasional one, an absolute must!

Shakshuka with grilled vegetables

Najat Kaanache

35 min

Whenever you see a woman in Morocco roasting peppers over the fire you know someone is making Shakshuka. A delicious one-pan dish, Shakshuka is enjoyed all over North-Africa and the Middle East. Here Najat shows you how to create this dish from the comfort of your own home.

Smoked quail eggs

Dave Pynt

Amuse

15 min

Quail's eggs are considered a delicacy in many parts of the world. This simple, yet eye-catching amuse does require some patience, especially when it comes to shelling. But, the end result is well worth the effort.

Tortilla vaga with cod and a green sauce

Christian Lilley Perez

Fingerfood

30 min

For many chefs, a French-style omelet is a test of true skill. Browning it is a shame. The shape should be as tight as a cigar. And the center must be soft-scrambled. This requires some real acrobatics. Luckily Spaniards came up with the best work-around—and it’s called tortilla vaga. Christian prepares his tortilla with some lovely cod and an oily green sauce.

Scrambled eggs with smoked salmon and caviar

Paul Foster II

20 min