Grand Duke Style Poached Eggs & Mornay sauce
These poached eggs are for a high class breakfast. Here classic style meets elegance and taste -- a simple and delicate dish, a true enjoyable meal.
Ingredients
- 6 eggs
- 32 floz water
- 3 tablespoon(s) vinegar
- 1/4 teaspoon(s) salt
- 5 teaspoon(s) butter
- 1/8 cup(s) flour
- 2 cup(s) milk
- 1 dash(es) salt
- 1 dash(es) pepper
- 1/8 teaspoon(s) nutmeg powder or grated nutmeg
- 1 egg yolk
- 1/2 cup(s) cream
- 1 ounce(s) grated Parmesan cheese
- 2 tablespoon(s) whipped cream
Instructions
- Place a saucepan with the water and vinegar on the stove.
- When the water begins to boil, turn the burner to low heat.
- Ideally, you want the water to be at "almost boiling" point.
- It's imperative that the eggs be very fresh and cold! If not, the egg white will not surround the yolk in the proper shape.
- Select the first egg, crack it and slide gently into a small custard dish.
- Slide the egg into pan carefully.
- Leave the egg(s) in the water for 2-3 minutes, always keeping the water simmering at 167 degrees.
- The egg white will begin to harden at 147 degrees.
- Now take the eggs out of the water and submerge them in a bowl of warm salted water.
- This will quickly halt the cooking process.
- The eggs should be round and smooth.
Nutrition
Calories: 1210.44kcalCarbohydrates: 44.43gProtein: 64.06gFat: 85.31gSaturated Fat: 44.55gCholesterol: 1350.17mgSodium: 2070.23mgFiber: 0.34gSugar: 28.98g
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