Give French cooks a couple of eggs and they won't just boil them, fry them, or make an omelette (all of which they're quite prepared to do superlatively) ' they feel obliged to produce a delicate souffl?? or a rich hollandaise sauce that makes an egg proud to be an egg.
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French cooks are prepared to go above and beyond in their egg preparations.
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French cooks usually produce poor, simple fare when presented with eggs.