CookEat Recipe
Stuffed Eggs with Sardines
Boiled egg halves filled with a smooth sardine and yolk paste, covered with Mornay sauce and lightly gratinated with Parmesan.
Method
Steps
Step 1
Boil the twelve commercially pasteurized whole shell eggs for about eight minutes, until the whites and yolks are firm. Lift them out, plunge in separate fresh cold potable water for one minute, remove and shell. Cut each egg lengthwise in half.
Step 2
Scoop the cooked yolks from the same twelve eggs into a mortar. Lift three individual ready-to-eat water-packed brisling sardines from their packing water and add the fish to the yolks; do not add the packing water. Add the three saltspoons salt, one saltspoon cayenne, half saltspoon grated nutmeg, half ounce butter and two tablespoons cream.
Step 3
Pound briskly to a paste, then press the mixture through a sieve into a bowl. Fill the cavities of all twenty-four egg-white halves with this same mixture. Keep the halves open rather than rejoining them.
Step 4
Arrange the filled halves in a baking dish. Pour prepared warm Mornay sauce over them, using the amount required for this dish. Sprinkle a little grated Parmesan over the surface; this is separate from the cheese already in the prepared sauce.
Step 5
Bake for about five minutes as a guide, checking with a clean food thermometer that the filled egg dish reaches at least 74°C throughout. Continue this same baking phase as needed, then serve hot.
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