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Fun-paqued cooking from the Middle Ages

Échaudé – a traditional French Easter delicacy

The Échaudé takes its name from the French and means, literally, “scalded”. Hurled briefly into boiling water before being thrown into a hot oven, this Easter speciality (hence the awful pun) hails from the Middle Ages, in whose times unlucky humans were wont to suffer a similar fate.

These were baked and photographed at La Capeline, Place Centrale, Vieux Nice, but can be found in most ancient Provençal towns, in which there are usually as many bakers as their are pubs in Irish towns.

2 replies
  1. Philippe says:

    I am interested by “échaudés”, and how to find this speciality in Nice or anywhere in Provence. I live in Normandy, near Cherbourg. Could you help me. many thanks Philippe

  2. simon says:

    Hi Phillipe,

    These échaudés were discovered in the Place Centrale, Nice. I’m not sure where else you can find them, but I know they are made with brioche bread into which a pre-boiled egg is placed during or prior to baking.

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