CookEat Recipe
Eggs Moscovite
Hard-boiled egg halves stuffed with caviar, yolk and chives, baked under Mornay sauce.
Method
Steps
Step 1
Hard-boil twelve eggs until firm. Chill safely and peel.
Step 2
Trim a small piece from both ends of each egg, then halve crosswise.
Step 3
Scoop out the yolks and mash with one tablespoon chilled ready-to-eat caviar and half a teaspoon finely chopped chives.
Step 4
Refill the twenty-four egg halves and arrange cut side up in a baking dish.
Step 5
For the Mornay sauce, heat one and a half tablespoons melted butter and stir in two tablespoons sifted flour.
Step 6
Add 177 mL hot milk, half a teaspoon salt, two saltspoons cayenne and one saltspoon nutmeg. Whisk sharply for two minutes.
Step 7
Add 28 g Parmesan and whisk for two minutes.
Step 8
Mix in one commercially pasteurized egg yolk and cook for two minutes, stirring briskly without boiling.
Step 9
Spread the sauce evenly over the stuffed eggs and sprinkle with a little additional Parmesan.
Step 10
Bake for about six minutes, until thoroughly hot. Serve in the same dish.
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