Premise: 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.

Hypothesis: French cooks take great pride in their egg-cooking versatility.
Relation: neutral