CookEat Recipe
Eggs Mollet with Béarnaise
Twelve shelled boiled eggs covered with warm Béarnaise sauce.
Method
Steps
Step 1
Keep the twelve pasteurized shell eggs chilled until cooking.
Step 2
Boil for about five minutes, continuing until the eggs reach 74 °C. Transfer briefly to cold water, lift out and peel carefully.
Step 3
For the Béarnaise, finely chop four small shallots and one fresh tarragon branch. Gently reduce with two tablespoons white-wine vinegar and one teaspoon freshly crushed white pepper by half.
Step 4
Strain through a clean cloth into another saucepan, then add the two pasteurized yolks.
Step 5
Whisk the sauce on the corner of the range for four minutes without boiling.
Step 6
Gradually add the 71 g hot freshly melted butter while mixing continuously.
Step 7
Add one-quarter teaspoon salt and one-eighth teaspoon cayenne to the sauce and mix for one minute.
Step 8
Stir in half a teaspoon finely chopped parsley.
Step 9
Dress all twelve peeled eggs on a deep hot dish.
Step 10
Distribute the separate half teaspoon salt and two saltspoons white pepper over the eggs.
Step 11
Pour the warm Béarnaise over the eggs and serve promptly.
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