J’ai refait la trend 6 eggs 6 ways #œuf
J’ai refait la trend 6 eggs 6 ways 🥚 #œuf is a easy French recipe that serves 6. 190 calories per serving. Recipe by Anthony on YouTube.
Prep: 15 min | Cook: 10 min | Total: 35 min
Cost: $21.86 total, $3.64 per serving
Ingredients
- 6 Eggs (large, room temperature)
- 2 tablespoons Macroû Sauce (store‑bought spicy mayo or aioli; can substitute sriracha mayo)
- 2 tablespoons Pesto Rosso (red pesto made with sun‑dried tomatoes; substitute regular basil pesto if unavailable)
- 2 tablespoons Cheddar Cream (softened sharp cheddar mixed with a splash of cream; can use store‑bought cheddar spread)
- 2 tablespoons Sweet Soy Sauce (Kecap Manis) (thick Indonesian sweet soy; substitute regular soy sauce with a drizzle of honey)
- 1 teaspoon Green Tabasco Hot Sauce (mild green pepper sauce; can use regular Tabasco if unavailable)
- 30 grams Emmental Cheese (thin slice, cut into small square)
- 30 grams Kinder Dark Chocolate (break into small pieces and melt gently)
Instructions
Boil Water
Fill a medium saucepan with enough water to cover the eggs by 2 cm, bring to a rolling boil over high heat.
Time: PT3M
Add Eggs
Gently lower the six eggs into the boiling water using a slotted spoon.
Time: PT1M
Cook Eggs
Cook for 9 minutes for a medium‑soft yolk. Adjust 6 min for soft or 12 min for hard if preferred.
Time: PT9M
Ice‑Bath Cool
Transfer the eggs to a bowl of ice water for 2 minutes to stop cooking and make peeling easier.
Time: PT2M
Temperature: 0°C
Peel Eggs
Gently tap each egg on the counter, roll to loosen the shell, and peel under running water.
Time: PT3M
Prepare Toppings
While the eggs are cooling, portion each topping into its own small bowl: macroû sauce, pesto rosso, cheddar cream, sweet soy sauce, green Tabasco, and melted Kinder Dark chocolate.
Time: PT5M
Assemble Eggs – Macroû
Place one peeled egg on a plate and drizzle 2 tsp of macroû sauce over it.
Time: PT1M
Assemble Eggs – Pesto Rosso
Spread 2 tsp pesto rosso over the second egg.
Time: PT1M
Assemble Eggs – Cheddar Cream
Top the third egg with 2 tsp cheddar cream, smoothing it with the back of a spoon.
Time: PT1M
Assemble Eggs – Sweet Soy
Drizzle 2 tsp sweet soy sauce over the fourth egg.
Time: PT1M
Assemble Eggs – Tabasco & Emmental
Add a pinch of green Tabasco to the fifth egg, then place a small square of Emmental cheese on top.
Time: PT1M
Assemble Eggs – Kinder Dark
Pour a thin stream of melted Kinder Dark chocolate over the sixth egg.
Time: PT1M
Serve
Arrange all six eggs on a platter, label each variation if desired, and enjoy immediately.
Time: PT1M
Nutrition Facts
- Calories
- 190
- Protein
- 8 g
- Carbohydrates
- 5 g
- Fat
- 12 g
- Fiber
- 0 g
Dietary info: Vegetarian, Contains dairy, Contains soy
Allergens: Eggs, Dairy, Soy, Gluten (possible trace in sauces), Tree nuts (if pesto contains pine nuts)
Ingredient Substitutions
- Instead of Macroû Sauce: Sriracha mayo, Chipotle mayo
- Instead of Pesto Rosso: Basil pesto, Sun‑dried tomato tapenade
- Instead of Cheddar Cream: Cream cheese with cheddar, Cheddar cheese sauce
- Instead of Sweet Soy Sauce (Kecap Manis): Soy sauce + honey, Teriyaki glaze
- Instead of Green Tabasco Hot Sauce: Green jalapeño sauce, Regular Tabasco
- Instead of Emmental Cheese: Swiss cheese, Gruyère
- Instead of Kinder Dark Chocolate: Dark chocolate bar, Chocolate couverture
Equipment Needed
- Medium Saucepan
- Slotted Spoon
- Timer
- Bowls (6 small)
- Knife
- Cutting Board
- Microwave‑safe Bowl (optional)
Critical Steps — Do Not Skip
- Boiling the eggs for the correct time (9 min) to achieve the desired yolk texture.
- Cooling the eggs quickly in an ice bath to stop cooking and ease peeling.
- Peeling the eggs under running water to avoid tearing the whites.
Chef Tips from the Video
- Use fresh, high‑quality macroû or spicy mayo for the best flavor contrast.
- Add a pinch of flaky sea salt to the pesto‑topped egg for extra depth.
- For a gourmet touch, grate a tiny amount of fresh nutmeg into the cheddar cream.
Troubleshooting
Eggs are over‑cooked and have a green ring around the yolk.
Reduce cooking time to 8‑9 minutes and shock in ice water immediately.
Toppings are too runny and slide off the egg.
Thicken sauces with a little extra cheese or reduce the amount of liquid before serving.
Chocolate hardens too quickly and cracks.
Serve the chocolate‑topped egg immediately after drizzling, or keep the chocolate warm in a small thermos.
Storage
Refrigerator: Peeled boiled eggs keep for up to 5 days in an airtight container. Store toppings separately.
Freezer: Do not freeze boiled eggs; texture becomes rubbery.
Room temperature: Assembled eggs should be eaten within 2 hours at room temperature.
Make-Ahead Tips
- Boil and peel all six eggs a day ahead; store in water in the fridge.
- Prepare all sauces and keep them in small covered containers.
- Melt the Kinder Dark chocolate just before serving for best texture.
Frequently Asked Questions
What is the cultural significance and history of serving boiled eggs with varied toppings in French cuisine?
While boiled eggs (œufs durs) are a staple in French home cooking, the practice of serving them with multiple creative sauces reflects the modern French trend of "tapas‑style" tasting plates, encouraging sharing and conversation at brunch or aperitif gatherings.
What traditional French egg dishes could be considered a predecessor to this six‑way egg tasting?
Classic French preparations like œufs à la coque (soft‑boiled eggs) served with soldiers, œufs mimosa, and œufs en salade all showcase eggs as a canvas for sauces, paving the way for playful multi‑topping presentations.
How is this six‑way egg dish typically served in France?
It is usually presented on a large platter or wooden board, each egg labeled with its topping, accompanied by crusty baguette slices and a light green salad, making it ideal for brunch or a casual gathering.
During which French celebrations might a multi‑topping egg platter be offered?
Such a platter fits well into Easter brunches, Bastille Day picnics, or informal family gatherings where a variety of flavors can be enjoyed without a formal sit‑down meal.
What makes the six‑way egg concept special within French cuisine?
It blends the French love for high‑quality ingredients with a contemporary, interactive dining experience, allowing diners to explore contrasting flavors—spicy, creamy, umami, and sweet—on a single, familiar base.
What are the most common mistakes to avoid when making the six‑way egg dish?
Over‑cooking the eggs, not shocking them in ice water, and using overly runny sauces that slide off are the biggest pitfalls. Follow the timed boiling and cool‑down steps, and keep sauces thick enough to cling to the egg.
Why does this recipe use sweet soy sauce instead of regular soy sauce for the fourth egg?
Sweet soy (kecap manis) adds a caramelized depth that balances the richness of the egg, creating a harmonious sweet‑savory bite that regular soy sauce would not provide.
Can I prepare the six‑way eggs ahead of time and store them?
Yes. Boil and peel the eggs a day in advance, keep them in water in the fridge, and store each topping separately. Assemble just before serving to maintain texture.
What texture and appearance should I look for when each topping is applied?
The sauce should coat the egg evenly without pooling, the cheese should melt slightly on the warm egg, and the chocolate should form a thin glossy sheen that begins to set within a minute.
What does the YouTube channel Anthony specialize in?
The YouTube channel Anthony focuses on quick, experimental cooking videos that showcase simple techniques, flavor pairings, and playful presentations for everyday home cooks.
How does the YouTube channel Anthony's approach to French‑style cooking differ from other French cooking channels?
Anthony blends classic French ingredients with modern, informal twists—like the six‑way egg concept—while many traditional French channels emphasize formal techniques and single‑dish recipes.
What other French‑inspired recipes is the YouTube channel Anthony known for?
Anthony is known for videos such as "Three Quick Ratatouille Variations," "Classic French Toast with a Twist," and "Mini Croque‑Monsieur Bites," all featuring accessible, home‑cook friendly methods.
Last updated: September 6, 2026
