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Egg Day
"Let's think of eggs.
They have no legs.
Chickens come from eggs
But they have legs.
The plot thickens;
Eggs come from chickens,
But have no legs under 'em.
What a conundrum!"
~ The Poultries, Ogden Nash (1902-1971)
If ever there were a tartan to brighten your breakfast table, it's this sunny tribute to Scrambled Eggs—Oeufs Brouillés for the culinary purists! Whether you're a kilted short-order cook, a weekend brunch enthusiast, or a graduate of Le Cordon Bleu, this whimsical yet elegant design invites all egg-lovers to the table.
Inspired by the designer’s time at the prestigious Le Cordon Bleu, the tartan incorporates hues chosen to reflect her favorite scrambled egg ingredients: rich yolk-yellow for the eggs, creamy white for dairy, sea-urchin orange for that gourmet flair, and a dash of black for freshly cracked pepper. The result? A pattern as satisfying and comforting as a perfectly soft scramble.
Eggs themselves are marvels of nutrition and history—one of the oldest and most versatile ingredients known to humankind. Packed with high-quality protein, essential vitamins, and minerals, eggs have been enjoyed since prehistoric times and were even found in the ruins of ancient Rome. Today, they’re celebrated worldwide in everything from simple breakfasts to Michelin-starred creations.
So how do you like your eggs—and your tartan? 💛 🤍 🖤 💛 🥚 🥚 🥚 👨🍳 👩🍳
At Le Cordon Bleu, mastering the humble egg is considered a foundational rite of passage. Eggs, deceptively simple, are treated with great reverence, serving as the benchmark for a student’s technical precision, timing, and control of heat. In the early stages of training, students are often tasked with preparing classic egg dishes such as œufs brouillés (scrambled eggs), œufs poché (poached eggs), and the revered French omelette. Each variation demands a unique touch—scrambled eggs must be creamy and softly set, poached eggs delicately formed with no stray whites, and an omelette must be tender, pale, and free of browning, folded with the elegance of a silk scarf.
Instructors at Le Cordon Bleu emphasize not only the technique but the philosophy behind egg cookery. The egg is seen as a metaphor for culinary discipline: its fragility teaches respect; its versatility demands adaptability. Students are taught to observe and respond—listening for the sizzle, watching the texture transform, and feeling the resistance of the pan. Even the tools matter: copper bowls for whisking egg whites, precise flame control for poaching, and heavy-bottomed sauté pans for even heat distribution.
The reverence for eggs extends beyond technique into culinary artistry. Eggs are the building blocks of sauces like hollandaise and béarnaise, emulsions that separate the adept from the amateur. In pastry classes, eggs take center stage in custards, meringues, and pâte à choux. At every level, students are reminded that if you can master the egg, you can master the kitchen. As many believe, “The egg is to the cook what the canvas is to the painter.”
For more on recipes that one would encounter at the Cordon Bleu, click the oeufs brouilles!