CookEat Recipe
Mollet Eggs Soubise
Soft-boiled eggs served with a smooth onion and milk sauce.
Method
Steps
Step 1
For the Soubise sauce, finely chop half a medium white onion and cook gently in the half ounce butter for five minutes until lightly golden. Stir in two teaspoons flour, then one good gill boiling pasteurized milk, quarter of a teaspoon salt and one saltspoon cayenne. Mix and simmer gently for ten minutes, stirring until the flour is fully cooked.
Step 2
Temper the one commercially pasteurized egg-yolk equivalent with a little hot sauce, stir back into the pan and heat gently without boiling until the sauce reaches 160°F. Strain through clean food-safe cloth and keep briefly hot for immediate service.
Step 3
Use twelve commercially pasteurized intact shell eggs for this soft-yolk service. Boil in enough fresh drinking water for about five minutes until the whites are set. Transfer into fresh cold water for one minute, peel carefully with clean hands and arrange on a deep hot dish. Pour the whole hot Soubise sauce over and serve promptly.
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