What’s in an egg? Besides its culinary versatility, the French œuf (egg) has some unique spelling and pronunciation features. Let’s discover its special characteristics and then take it into the kitchen to explore some egg-related vocabulary.

First, let’s explore the unique spelling feature of the noun œuf. A few common words have this special character œ, like le cœur (heart), la sœur (sister), l'œuvre (work), and le bœuf (ox):

Qui vole un œuf vole un bœuf.

He who steals an egg steals an ox (give someone an inch and they'll take a mile; once a thief, always a thief).

Let’s look at another example featuring the word œuf in Patricia’s fairy tale video, “Le vilain petit canard” (The Ugly Duckling):

Le septième œuf, le plus gros de tous n'avait toujours pas éclos.

The seventh egg, the largest of all, had not yet hatched.

Caption 10, Contes de fées Le vilain petit canard - Part 1

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Not only does the word œuf contain a special character, but it also has an irregular pronunciation in the plural form, des œufs (eggs), even though the spelling is perfectly regular. Indeed, while un œuf (an egg) rhymes with neuf (nine), des œufs (eggs) rhymes with feu (fire). Listen carefully to Lionel’s pronunciation of œuf versus œufs in his video on madeleine-making:

Ici devant moi, nous avons un œuf, o, e, u, f, mais également des œufs, le pluriel: des œufs.

Here in front of me, we have un œuf [an egg], o, e, u, f, but also des œufs, the plural: some eggs.

Captions 19-22, Lionel L'usine de madeleines de Liverdun - Part 1

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The letter œ is an example of a ligature, a character composed of two letters joined together. In French, œ is commonly called e dans l'o ("e in the o"), which is actually a pun, as it sounds like œufs dans l'eau (eggs in the water)!

Speaking of eggs in water, let’s proceed to the kitchen. As you know, there are many ways to cook an egg, but first you should know how to tell un œuf cru (a raw egg) from un œuf dur (a hard-boiled egg):

Est-ce que vous savez comment reconnaître un œuf cru d'un œuf dur ?

Do you know how to tell a raw egg from a hard-boiled egg?

Once you’ve established that your egg is cru (raw) and not dur (hard-boiled), you may want to prepare un œuf mollet (a soft-boiled egg). Not to be confused with the anatomical term le mollet (the calf), mollet here is a variant of the adjective molle (soft). Un œuf mollet (a soft-boiled egg) is often served in the country salad described below:

Nous avons une salade de lentilles avec un œuf mollet et une vinaigrette au lard paysan.

We have a lentil salad with a soft-boiled egg and a vinaigrette with country bacon.

Caption 7, Alsace 20 Grain de Sel: Au Caveau de l'étable à Niederbronn-les-Bains

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If un œuf mollet is not to your taste, you could try un œuf poché (a poached egg). The restaurant Le Relais de la Poste in Alsace has a delicious version of this on their menu:

Laurent Huguet du Relais de la Poste, lui accommode un œuf poché aux asperges avec un petit riesling.

Laurent Huguet of the Relais de la Poste, he prepares a poached egg with asparagus with a little Riesling.

Captions 22-23, Alsace 20 100 recettes pour 100 vins

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Another alternative is un œuf au plat (a fried egg, literally "an egg on the plate"), which can make a nice addition to a traditional savory French crêpe:

Tu peux faire une crêpe complète avec jambon, fromage, et en plus tu rajoutes un œuf au plat par-dessus.

You can make a complete crêpe with ham, cheese, and in addition you add a fried egg to the dish on top.

Captions 44-46, Claude et Zette Les crêpes bretonnes

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You can also make œufs Bénédicte, or a simple omelette. In their video, Elisa and Mashal discuss what mouth-watering egg dishes they would like for breakfast:

Des œufs Bénédicte ou sinon je te fais des œufs... un... une omelette.

Eggs Benedict, or otherwise I'll make you eggs... a... an omelette.

Caption 82, Elisa et Mashal Petit-déjeuner

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Les œufs are also an essential baking ingredient that you can crack into your mixture. In French, though, we don’t say craquer (to crack) but rather casser les œufs (break the eggs). In his madeleine video, Lionel asks about the art of casser des œufs:

Donc là ben, on va commencer par casser des œufs entiers.

So, here, well, we're going to start by cracking some whole eggs.

Caption 36, Lionel L'usine de madeleines de Liverdun - Part 1

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Here is another culinary technique: fouetter/battre les blancs en neige (to beat the egg whites until stiff; literally, "beat the whites into snow"). This is exactly what is required to make a chocolate-rolled Christmas log:

Vous fouettez les blancs en neige

You beat the egg whites until stiff

Caption 44, Il était une fois la pâtisserie Bûche de Noël

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If le blanc is "the egg white" in French, can you guess what "the yolk" is? That's right, le jaune (literally, "the yellow")! 

As you can see, there is more than one way to frire un œuf (fry an egg). Whichever way you choose to cook des œufs, be sure to use the correct pronunciation. Feel free to draw inspiration from our many Yabla cooking videos on how to prepare your eggs, and you will increase your kitchen vocabulary in the process.

Happy cooking!

The measure of a chef lies in the precise and careful measuring of ingredients to achieve consistent quality in every cooking endeavor. Rest assured: every cook can obtain good results, too, with the help of a few simple weighing and measuring devices readily available around the kitchen. Let’s find out what this equipment is called in French and how the system works.

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As you may have noticed in Yabla's cooking videos, all the recipes use the French metric system as opposed to the imperial system. So, everything is given to you in grammes, kilogrammes (grams, kilograms) and mililitres, litres (milliliters, liters) instead of cups, pints, and ounces. In the video below, the chocolate log recipe calls for many ingredients, all of them measured in grammes (grams):

Ensuite, vous ajoutez cinquante grammes de beurre en morceaux

Then, you add fifty grams of butter cut in pieces

Captions 34-35, Il était une fois la pâtisserie Bûche de Noël

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That same recipe uses mililitres (mililiters) for liquids:

Vous ajoutez deux cent cinquante millilitres de crème chaude

You add two hundred fifty milliliters of hot cream

Caption 31, Il était une fois la pâtisserie Bûche de Noël

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If you are not familiar with the metric system, you can choose to convert measurements, which can be a complicated process, or you can simply use une balance (a kitchen scale) set to grammes. In the video below, the baker uses une balance électronique (an electronic scale):

Le boulanger a tout d'abord mesuré les ingrédients sur une balance électronique.

First of all, the baker measured the ingredients on an electronic scale.

Captions 5-6, Apprends les métiers Boulanger

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Alternatively, you can use a variety of devices such as un verre doseur (a measuring cup):

Tu rajoutes de la farine sans verre doseur, pas besoin

You add some flour without a measuring cup, no need

Captions 26-27, Sophie et Patrice Les crêpes

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Or, if precision is not crucial, you can resort to a drinking verre (glass), which is roughly equivalent to une tasse à mesurer (one measuring cup). (In France, drinking glasses generally come in smaller sizes than American ones.) In the video below, JB uses un verre d’eau (a glass of water) for his tarte aux mirabelles (mirabelle plum tart):

Et ensuite ajouter l'équivalent d'un verre d'eau

And then add the equivalent of a glass of water

Caption 17, JB La tarte aux mirabelles

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To measure smaller quantities, you can use une cuiller à mesurer (a measuring spoon). “A teaspoon” is une cuiller à café (“a coffee spoon") or une petite cuiller ("a small spoon"). Une cuiller à café holds cinq millilitres (five milliliters). In the video below, the cook adds a little flavor to his crêpes with une petite cuiller de rhum (a teaspoon of rum):

Comme on est entre adultes, une petite cuiller de rhum.

Since we're among adults, a teaspoon of rum.

Caption 77, LCM Recette: Crêpes

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The same recipe calls for deux cuillers à soupe (two tablespoons, literally "soup spoons") of melted butter:

Et deux cuillers à soupe de beurre demi-sel fondu.

And two tablespoons of melted, lightly salted butter.

Caption 49, LCM Recette: Crêpes

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Note that cuiller (spoon) has two spellings that are equally common: une cuiller or une cuillère. The pronunciation and gender remain the same.

You can also say une cuillerée (a spoonful) for indicating quantities, as in this natural remedy for sore throats:

Presser un citron bio. Ajouter deux cuillerées à café de miel pour les maux de gorge.

Squeeze an organic lemon. Add two teaspoons of honey for a sore throat.

Now that you know how to measure ingredients, you need to be able to turn on votre four (your oven) at the correct temperature. The oven can be set at various temperatures: doux, moyen, chaud (cool, medium, hot). In the video below, Sophie bakes her madeleines in un four chaud (a hot oven), approximately equivalent to 230-250 Celsius:

Et ensuite je mets à four chaud

And then I put it in a hot oven

Caption 63, Sophie et Patrice Les madeleines

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Indeed, France uses the metric system, which includes Celsius, while the US and a few other countries use Fahrenheit. To give you an idea, the most common baking temperature is 180 degrés Celsius, which is almost equivalent to 400 degrees Fahrenheit:

Et vous pouvez préchauffer votre four à cent quatre-vingts degrés.

And you can preheat your oven to one hundred eighty degrees [Celsius].

Caption 56, Il était une fois la pâtisserie Bûche de Noël

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In addition to oven temperatures set in Celsius, some gas ovens have un thermostat (a thermostat) ranging from 1 to 6. As indicated in the video below, thermostat cinq (thermostat five) is equivalent to 160 degrees Celsius:

On les placera au four à cent soixante degrés ou thermostat cinq, pendant quinze minutes.

We'll place them in the oven at one hundred sixty degrees [Celsius] or thermostat five, for fifteen minutes.

Captions 40-41, Aurélien et Automne Oreo fait maison - Part 2

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Now you that you can calculate quantities in French recipes, it’s time to measure your success in the kitchen and… in French!

Happy measuring!

In our previous lesson, we focused on vocabulary associated with the verb cuire (to cook). But cooking doesn’t happen in a vacuum. You will need a few essentials such as baking pans, bowls, and other kitchen utensils. Let’s find out what these things are called in French.

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One of the must-have kitchen utensils is un saladier. Un saladier comes from the word salade (salad), so it’s “a salad bowl,” as its name would suggest. Having said that, un saladier can also accommodate any type of food or even liquids, acting as a mixing bowl. In the following video, Patrice and Sophie use un saladier (a mixing bowl) for their crêpe batter:

Tu rajoutes de la farine sans verre doseur, pas besoin, directement dans le saladier.

You add some flour without a measuring cup, no need, directly into the mixing bowl.

Captions 26-28, Sophie et Patrice Les crêpes

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Instead of un saladier, you can use un bol (a bowl) for mélanger (mixing) ingredients:

Mélange au bol oignons, mozzarella, on se gêne pas, champignons...

Mix in the bowl onions, mozzarella, don't be shy, mushrooms...

Caption 18, F&F Pizza Chez F&F - Part 2

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Traditionally, though, un bol is what most French people use to drink their café au lait (coffee with milk). In the video below, the restaurant owner shows us where the breakfast bols (bowls) and assiettes (plates) are available:

Nous avons des assiettes et des bols

We have plates and bowls

Caption 38, Nils L'auberge de jeunesse à Avignon

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In any case, you will need a utensil to stir the contents of your bol or saladier. You might use une cuillère/cuiller (a spoon) or un fouet (a whisk) to mix your ingredients. Automne isn’t sure which one she should use:

Tu mélanges, Automne. -Avec une cuiller ou un fouet? -Avec une cuiller.

You mix, Automne. -With a spoon or a whisk? -With a spoon.

Captions 24-25, Aurélien et Automne Oreo fait maison - Part 1

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Or to speed things along, you can use un batteur (a hand mixer):

Tu n'as pas un batteur fantastique à nous proposer? -Si.

Don't you have a fantastic mixer to suggest to us? -Yes I do.

Captions 31-32, Aurélien et Automne Oreo fait maison - Part 1

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Un batteur électrique is an "electric mixer," used for fouetter les blancs en neige (beating egg whites until stiff):

Vous fouettez les blancs en neige

You beat the egg whites until stiff

Caption 44, Il était une fois la pâtisserie Bûche de Noël

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To mix cake batter, you might prefer a more robust appliance like un robot ménager (yes, a robot!). Un robot (a food processor) is a more modern device that can perform many functions, from mixing cake batter to making soups and even baking bread:

Quel robot de cuisine choisir? Découvrez notre sélection des meilleurs robots de cuisine, accompagné d'un comparatif détaillé.

Which food processor should you choose? Discover our top selection of food processors, with a detailed comparison.

Once your mixture is ready to be taken out of your robot, you will need une spatule to scrape the batter off the bowl. In the video below the chef is removing the dough from the cookie cutter using une spatule (a spatula):

On le défait, avec une petite spatule. Et on vient le poser à côté, prêt à aller au four.

We take it out, with a little spatula. And we go and place it aside, ready to go into the oven.

Caption 52, Alsace 20 Grain de Sel: le Lycée hôtelier Alexandre Dumas

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Then it’s time to mettre au four (bake) your creation. For this, you will need un moule à gâteau (a baking pan). (In other contexts, un moule can mean “a mold” as well.)

Et une fois cette action réalisée, je vais placer la pâte sur un papier sulfurisé, la mettre dans un moule

And once this is done, I'm going to place the dough on a piece of parchment paper, place it in a baking pan

Captions 20-22, JB La tarte aux mirabelles

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When you bake cookies or even a chocolate log, you will use une plaque (a baking tray):

Vous versez la préparation sur une plaque recouverte de papier cuisson.

You pour the mixture onto a baking tray covered with baking paper.

Caption 57, Il était une fois la pâtisserie Bûche de Noël

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Once this is done, you can serve your dessert in un plat (a dish):

Je la mets dans un plat.

I put it in a dish.

Caption 19, JB La polenta

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Now that you are familiar with some ustensiles (utensils) and kitchen essentials, you're all set to explore Yabla’s delicious food and cooking videos. Bonne cuisine! (Happy cooking!)