CookEat Recipe
Mollet Eggs Jacksonville
Soft-boiled eggs with shrimp and tarragon in a warm cream sauce.
Method
Steps
Step 1
For the cream sauce, heat one tablespoon melted butter in a small saucepan and stir in one and a half tablespoons flour. Gradually whisk in one gill hot pasteurized milk and half a gill cream. Add two saltspoons salt, half a saltspoon cayenne and half a saltspoon ground nutmeg. Whisk briskly for one minute, then simmer gently for two minutes, continuing until the flour is fully cooked.
Step 2
Peel the twelve fully cooked ready-to-eat shrimp and cut all the flesh into quarter-inch pieces. Add to the sauce with half a teaspoon chopped tarragon leaves, mix well and boil gently for about five minutes, continuing until the complete sauce and shrimp reach 74°C.
Step 3
Use twelve commercially pasteurized intact shell eggs for this soft-yolk service. Boil in enough fresh water for about five minutes until the whites are set. Transfer into fresh cold drinking water for one minute, peel carefully with clean hands and place on a deep hot dish. Pour the complete hot shrimp cream sauce over and serve promptly.
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