CookEat Recipe
Eggs Molet, Cream Sauce
Soft-boiled pasteurized eggs served warm with a freshly made cream sauce.
Method
Steps
Step 1
Heat the gill of milk until hot. In a small saucepan heat the measured tablespoon of melted butter and stir in the flour. Pour in the hot milk and half gill of cream. Add the two saltspoons of salt, half saltspoon of cayenne and half saltspoon of ground nutmeg. Whisk briskly for one minute, then let boil for about two minutes.
Step 2
Use twelve commercially pasteurized shell eggs, kept refrigerated until needed. Bring enough water to cover them to a boil, gently lower in the eggs and boil for about five minutes for mollet eggs. Lift them out and gently put them in a separate bowl of cold water for half a minute. Carefully peel and place all twelve eggs in a deep hot serving dish.
Step 3
Pour all the freshly made hot cream sauce over the eggs and serve immediately.
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