What next from Dean the in Seine artist? A cardboard egg tray full of fried eggs arrived in the mail today. Some of them looked a bit off, there's a black yolk, three gold whites and a silver one. Is this a code of some sort? Does he expect me to make an omelette out of them and send it back?

On the other side, pizza with a pun.

Views: 85


You need to be a member of International Union of Mail-Artists to add comments!

Join International Union of Mail-Artists

Comment by Thom Courcelle on March 15, 2016 at 2:59pm

Well don't I feel like I have egg on my face!  Votre Oeufs d'Or are like the famous white-gold-blue-black dress that hit the internets last year! Some people saw a dress of white and gold, and some people saw a dress of blue and black! Magnifique! You've created a new internet optical illusion sensation, Dean!

Comment by Dean aka Artist in Seine on March 15, 2016 at 2:26pm

Oh that Alan is just winding me up.  First of all, he post the photo upside down.And second, that's Royal Blue, not black.  I have never ever hear of black eggs, and as this is real to life, they had to be Royal Blue. 

An omelette?  How so un-Royal.  No Sir Alan, I want you to make a Soufflé au Grand Marnier with this mail art piece.  Ready Set GO !


  • 4 dl lait
  • 80 g sucre
  • 1 sachet sucre vanillé
  • 50 g beurre
  • 50 g farine
  • 15 g fécule
  • 4 œufs
  • 1 pincée de sel
  • 5 cl de Grand Marnier.


  • 2 casseroles
  • 1 fouet
  • 1 moule à soufflé (20 cm de diamètre)


  1. Faire chauffer le lait avec le sucre et y laisser infuser la vanille
  2. Dans une casserole, faire fondre doucement le beurre et lorsqu'il mousse y ajouter la farine et la fécule; bien mélanger
  3. Verser ensuite le lait bouillant et porter le tout à ébullition en remuant sans arrêt, laisser donner quelques bouillons puis retirer du feu
  4. Ajouter les jaunes un à un hors du feu et ensuite la liqueur
  5. Battre les blancs en neige avec une pincée de sel puis les incorporer délicatement à la crème
  6. Verser dans un moule à soufflé beurré et saupoudré de sucre cristallisé. Cuire au four à 200° pendant 35 mn environ
  7. Servir tiède dès la sortie du four.

Thanks for the fun blog.  The golden & Devil egg are inspiring. As is the Eggcel.  A new spreadsheet program.

Comment by Katerina Nikoltsou (MomKat) on March 13, 2016 at 10:55pm


Comment by Thom Courcelle on March 13, 2016 at 4:13pm

Ooof!!…  I mean, Oeuf!!  There's a crafty devil behind those deviled eggs!  (I definitely wouldn't try the black one. Do you think that's from a black swan?)  Yuk, yuk, yuk! … I mean, yoke, yoke, yoke!

Comment by stripygoose on March 12, 2016 at 8:46pm

The goose that laid the golden eggs might have been involved here.



Want to support the IUOMA with a financial gift via PayPal?

The money will be used to keep the IUOMA-platform alive. Current donations keep platform online till 1-nov-2020.   If you want to donate to get IUOMA-publications into archives and museums please mention this with your donation. It will then be used to send some hardcopy books into museums and archives. You can order books yourself too at the IUOMA-Bookshop. That will sponsor the IUOMA as well.










© 2020   Created by Ruud Janssen.   Powered by

Badges  |  Report an Issue  |  Terms of Service