CookEat Recipe
Eggs Vert-Pré
Soft-boiled eggs with a hot green herb and milk sauce.
Method
Steps
Step 1
Peel the shallot and garlic. Pound the shallot, parsley, chervil, chives and half garlic clove to a fine paste. Add the first one ounce of butter and pound until evenly green. Press through a fine sieve and refrigerate the strained herb butter until needed.
Step 2
Heat the milk in a small pan. In another saucepan melt the separate half ounce of butter, stir in the flour and heat while stirring. Gradually whisk in the hot milk until smooth. Season with the good saltspoon of salt and half saltspoon of cayenne.
Step 3
Remove the milk sauce from the heat. Whisk in the green herb butter a little at a time. Return to the heat and whisk for two minutes, then strain through clean cheesecloth into a clean vessel. Keep the sauce hot for the eggs.
Step 4
Keep the commercially pasteurized intact shell eggs refrigerated until needed. Bring enough water to cover all twelve eggs to a boil. Add the eggs and cook for about five minutes for soft-cooked eggs. Transfer them to a separate bowl of cold water for one minute, then peel and arrange in a deep serving dish.
Step 5
Pour the hot green herb sauce over the eggs and serve promptly.
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