CookEat Recipe

Eggs au Gratin

Name: Eggs au Gratin
Ingredients: 10 Egg — Fresh eggs; 28 Gramme Butter — Butter, about one ounce; 2 Tablespoon Flour — Sifted flour; 1906 source measure retained without conversion; 240 Millilitre Milk — Hot milk, about two US gills; 0.5 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 0.25 Teaspoon Cayenne pepper — Cayenne, estimated one saltspoon; 1906 source measure retained without conversion; 0.25 Teaspoon Nutmeg — Grated nutmeg, estimated one saltspoon; 1906 source measure retained without conversion; 1 Tablespoon Parmesan — Grated Parmesan cheese; 1906 source measure retained without conversion; Water — Boiling water for eggs; Water — Cold cooling water for eggs

Eighty hard-boiled egg wedges coated in light milk sauce and browned with Parmesan.

Type: Side dish

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Boil ten fresh eggs in water for the printed ten minutes; transfer to cold water for ten minutes. Peel and cut each into eight even wedges, making 80 source pieces.
Step 2
Heat butter in a saucepan, add sifted flour and stir one minute. Add hot milk and stir five minutes, bringing to a boil. Add egg wedges, salt, cayenne and nutmeg and stir gently for the printed half-minute.
Step 3
Transfer to a baking dish, scatter the measured tablespoon Parmesan over the surface and bake in a hot oven for the printed eight minutes or until coloured and hot. Serve.

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