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.
French cooks are prepared to go above and beyond in their egg preparations.
French cooks usually produce poor, simple fare when presented with eggs.