Rose scrambled eggs

The aromatic ingredient puts a new spin on this classic dish.

Because of its floral nature, rose lends itself to desserts. Jimmy Leclerc, New York City-based executive pastry chef at Ladurée, a French luxury bakery known for its double-decker macarons, says it’s the number one flavor in his pastries. His comfort using the ingredient in sweets didn’t keep him from flipping it on its head. “I wanted to find a way to enjoy this delicate flavor in a savory dish as well,” he says.

And so Leclerc’s rose scrambled eggs were born. In this dish, the rose extract introduces just enough perfume and taste to the egg to add dimension without overpowering the palette.

Serves 5
Prep Time: 5 minutes
Cook Time: 2 to 3 minutes

Photography and styling by Jillian Guyette


10 organic eggs
1 teaspoon rose extract
Vegetable oil or cooking spray
5 slices of toasted brioche bread
5 rose petals



Crack all the eggs into a bowl and add the rose extract.


Heat a nonstick pan or skillet over medium heat and lightly coat it with vegetable oil or cooking spray.


Whisk the eggs and extract in the bowl, pour them into the warm pan, and reduce heat to low.


Gently whisk the eggs in the pan, allowing small curds to form. When they’re soft and a little runny, remove from heat. The residual heat from the pan will finish cooking the eggs evenly and allow the curds to set.



Spoon the scrambled eggs onto the toasted brioche and top each slice with one rose petal.