20 egg winter recipes so as not to exhaust the budget

The transformist egg

The egg has an incredible capacity that few foods have, it disguises itself to envy. Sometimes soft in blurred version, flowing when it makes a dish, majestic to the hull on its pedestal, cloudy after its vinegar bath, or even intransigent after 9 minutes of cooking, the egg is cooked in multiple ways. Calf, omelette, tortilla, casserole, or even stiff, everything is imaginable with a simple egg.

The winter touch

If the egg seduces whatever the weather, in winter, we appreciate it in a gourmet version, preferably hot and we reserve hard salad eggs for the summer season for example.
And to everyday ingredient, simple additions. The egg is an inexpensive food, which does not need luxurious ingredients to rise. A pretty fondue of onions and shallots, a creamy Mornay sauce (Béchamel with cheese enriched with egg yolk), a touch of homemade mayonnaise, a well -buttered Dutch sauce, without forgetting a slice of toast of country or seeds, everything suits him to perfection.
To add a winter touch to its recipe, why not bet on a wine sauce like the eggs in the meidette, a great classic of Burgundian cuisine?

In winter, what are we looking for? Comfort. And in this game, cheese, sauce, smoked meats, wine discounts, all these tastes recall the winter cuisine of our grandmothers, but also from our regions, the terroir and the mountain. Suffice to say that the winter dishes are heart dishes that warm the soul and the body, and this, always without squabbing.

An egg is simple, as we said, written, and repeated, but ultimately, far from being trivial.