Gratin D&Oeufs
Video Stats
Recipe Overview
Overview
Gratin d’Oeufs is a delightful French dish that elevates the humble egg into a gourmet experience. The recipe begins with perfectly hardboiled eggs, cooked for exactly nine minutes to achieve that ideal texture. Once cooled, the eggs are sliced and layered with a creamy béchamel sauce, which is enhanced with the addition of cream for richness. The sautéed mushrooms, cooked in white wine, add a depth of flavor that complements the eggs beautifully.
The assembly of this dish is where the magic happens. The layers of egg and mushroom are topped with the béchamel sauce and then broiled to create a golden, bubbly crust. This step not only adds visual appeal but also a delightful texture that contrasts with the creamy interior. The dish is perfect for a dinner party or a special occasion, showcasing the elegance of French cuisine.
What makes this recipe particularly interesting is the technique involved. The use of white wine in the mushroom preparation not only enhances the flavor but also adds a touch of sophistication. It’s a dish that requires some attention to detail, but the results are well worth the effort. Whether you’re an experienced cook or a novice, this Gratin d’Oeufs will impress your guests and elevate your culinary repertoire.
Recipe Details
Steps & Tips
Cook hardboiled eggs for 9 minutes, then place them in cold water for 10 minutes.
Tip: Start with hot milk flavored with nutmeg, salt, pepper, shallot, bay leaf, and thyme for a tasty béchamel.
Cook flour and butter together for 2 minutes, then flavor milk with salt, white pepper, and aromatics.
Tip: Use young mushrooms to keep them white and peel off the first skin for better appearance.
Slice mushrooms, then sweat them in butter and add white wine to cook for 5-10 minutes.
Combine béchamel with cream, starting with 100ml, and adjust for thickness.
Tip: Be careful not to lose the taste of the béchamel by adding too much cream.
Tip: Clean your workbench before finishing the hollandaise sauce to have space for assembly.
Whisk egg yolks with pepper and salt over simmering water, then gradually add butter and lemon juice.
Tip: Add a little cold water if the hollandaise sauce gets too hot.
Slice hardboiled eggs and warm them in the sauce.
Add mushrooms and their cooking juice to the egg and sauce mixture.
Tip: Use a circular motion to bind the sauce ingredients together.
Layer sliced eggs and mushrooms in a dish, then top with sauce.
Tip: Grind salt and pepper on top before broiling for added flavor.
Broil the assembled dish until the top is golden.
Tip: Prepare components in advance for a special dinner to save time.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Chia Egg
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Gratin d'Oeufs is a classic French dish that showcases the versatility of eggs.
- •The dish combines hardboiled eggs with a rich béchamel sauce and sautéed mushrooms.
- •Using white wine in the mushroom preparation enhances the overall flavor profile.
- •Béchamel sauce can be transformed into a cream sauce by adding cream, enriching the dish.
