วันพุธที่ 14 มีนาคม พ.ศ. 2555

Oeufs Brouilles a La Michel Guerard - (French Scrambled ...

Yield > 4
Ingredients :
6 lrg eggs
1 tbl butter
2 tbl creme fraiche
6 tbl finely-chopped shallots
1 tbl finely-chopped chives
Salt to taste
Freshly-ground black pepper
to taste
3 oz caviar
12 piece toasted bread - (long and
thin)
Method :
• With a serrated knife, cut each egg shell about 1/2-inch
from the pointed end. Empty the raw eggs into a bowl and
reserve. Wash the egg shells (tops and bottoms) in warm
water, then turn them upside down on a towel to dry
completely.
• Over very low heat melt the butter in a saucepan just
large enough to hold the eggs. Beat the eggs with a whisk,
pour through a sieve into the warm butter, and return to the
very low heat. Beat constantly with the whisk, gradually
increasing the heat, until the eggs are thick and creamy, not
solid.
• Remove the eggs immediately from the heat and
continue whisking while adding the cream, shallots, chives, salt
and pepper.
• Place the dried eggshells in egg cups. Using a teaspoon,
carefully fill each shell 3/4 full with the creamed eggs, then
finish filling each shell with 1 tablespoon of caviar. The caviar
should be slightly domed on top. Place the little top of each
shell on the caviar. Serve with toast.
• This recipe yields 4 servings.
• Comments: The full recipe title as lisred is "Oeufs
Brouilles a la Michel Guerard - (French Scrambled Eggs with
Caviar)".

ไม่มีความคิดเห็น:

แสดงความคิดเห็น