Œufs à la cantalienne

Preparation info

  • [For


    • Difficulty


Appears in

Mourjou: The Life and Food of an Auvergne Village


By Peter Graham

Published 1999

  • About

This is the sort of dish that is best made with very fresh farm eggs of the kind described in the introduction to this chapter. Its fluffy lightness is uncharacteristic of Auvergnat cooking as a whole.


  • 4 eggs, separated
  • salt
  • pinch freshly grated nutmeg
  • pinch freshly


Bring the eggs to room temperature. Separate the egg yolks from the whites carefully so as not to break the yolks, which should be set aside in their half shells. Whisk the egg whites with a small pinch of salt until very stiff. Gently fold in the nutmeg, pepper and some more salt, and transfer to a buttered soufflé dish. Make 4