Oeufs Brouilles A La Michel Guerard Recipes

OEUFS BROUILLES A LA MICHEL GUERARD

Steps:

• With a serrated knife, cut each egg shell about 1/2-inch from the pointed end. Empty the raw eggs into a bowl and reserve. Wash the egg shells (tops and bottoms) in warm water, then turn them upside down on a towel to dry completely. Over very low heat melt the butter in a saucepan just large enough to hold the eggs. Beat the eggs with a whisk, pour through a sieve into the warm butter, and return to the very low heat. Beat constantly with the whisk, gradually increasing the heat, until the eggs are thick and creamy, not solid. Remove the eggs immediately from the heat and continue whisking while adding the cream, shallots, chives, salt and pepper. Place the dried eggshells in egg cups. Using a teaspoon, carefully fill each shell 3/4 full with the creamed eggs, then finish filling each shell with 1 tablespoon of caviar. The caviar should be slightly domed on top. Place the little top of each shell on the caviar. Serve with toast. Yield: 4 servings Per serving: 791 Calories (kcal); 62g Total Fat; (68% calories from fat); 55g Protein; 8g Carbohydrate; 1680mg Cholesterol; 1739mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9332 Converted by MM_Buster v2.0n.

LES OEUFS JEANNETTE

Steps:

• To make the Eggs: Put the eggs in a small saucepan, and cover with boiling water. Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off the water, and shake the eggs in a saucepan to crack the shells. (This will help in their removal later on.) Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes.
• Shell the eggs under cold running water, and split them lengthwise. Remove the yolks carefully, put them in a bowl, and add the garlic, parsley, milk, salt, and pepper. Crush with a fork to create a coarse paste. Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 teaspoons of the filling to use in the dressing.
• Heat the vegetable oil in a nonstick skillet, and place the eggs, stuffed side down, in the skillet. Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side. Remove and arrange, stuffed side up, on a platter.
• To make the Dressing: Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined. Coat the warm eggs with the dressing, and serve lukewarm.

SCRAMBLED EGGS WITH FINES HERBES AND TOMATOES

Steps:

• Break the eggs into a large mixing bowl, reserving 2 yolks in a separate bowl. To the large mixing bowl add the fines herbes, salt, and pepper. Combine with a whisk.
• Combine the heavy cream and the mustard with the reserved egg yolks and mix well.
• In a heavy saute pan over medium-low heat, melt the butter. When the butter is melted, add the whole egg mixture and cook, stirring constantly, until creamy and slightly thickened.
• Add the yolk mixture and the tomatoes to the slightly thickened egg mixture And remove from the heat while continuing to stir constantly. The heat in the pan will continue to cook the eggs. Perfectly scrambled eggs should be creamy with very soft curds. Sprinkle with the chives and serve.

OEUFS EN MEURETTE

Steps:

• Pour 1 1/2 ounces of clarified butter into a pan and heat until smoking, about 400 degrees. Add the shallots and stir briskly. Add the bacon and brown lightly. To this mixture, add the crushed garlic cloves. Stir in the flour and cook until golden brown, about 4 minutes. Add all of the Burgundy and whisk in off the heat. Add the bouillon and stir thoroughly. Now add the lump of sugar, for luck. Pop in the bouquet garni, salt and pepper and simmer for 1 1/2 hours. After 1 hour add the red wine vinegar. At the end of 1 1/2 hours, add 1-ounce fresh butter to the sauce.
• Pass the sauce through a sieve and scrape every last drop of it through. Return to a clean pan and allow to cook gently. In a skilled cook the garlic in a little clarified butter to release the natural juices. Drop the rounds of bread into the garlic butter and add a little more clarified butter, if necessary. Fry until crisp and golden brown. Prick the wide end of the eggs with an egg pricker or needle and lower them into a pan of boiling water with a wire basket. Count 10 seconds and remove the eggs and break them into a cup. Take the water off the boil and add a pinch of salt and the eggs. Raise the heat and gently poach the eggs. Meanwhile remove the fried bread rounds from their pan and place in heated serving dishes or small bowls.
• With a slotted spoon remove eggs from water and place each on a piece of garlic bread. Pour the sauce around the egg, leaving some white showing. Garnish with parsley. Recommended drink: A good dry red wine.

OEUFS A LA NEIGE

Steps:

• For the Simple Meringue: With a balloon whisk, beat the egg whites until soft peak. Add the sugar. Continue beating until the egg whites are glossy. The meringue should form long peaks when the whisk is lifted. Fold in the vanilla With two tablespoons, shape ovals of meringue and drop them into a large pan of simmering water. Poach them until firm, 2 to 3 minutes, turning them once. Drain them on paper towels.
• For the Creme Anglaise: Whisk egg yolks and sugar until ribboned. The mixture should be thick, smooth and homogenous.
• Pour the milk into a 3-quart heavy-bottomed saucepan and place it over medium-high heat. Use a sharp knife to slice the vanilla bean in half lengthtwise. Separate the seeds from the skin by scraping the blade of the knife along the inside of the bean. Add the seeds and the skin to the mixture and bring to a boil. Remove the saucepan from the heat.
• Temper the egg mixture with the hot milk mixture by carefully pouring about one third of the milk into the egg mixture. Whisk immediate to keep the eggs from scrambling. Pour the tempered egg mixture into the saucepan, place over medium heat, and cook, stirring constantly with a heatproof rubber spatula. The liquid will begin to thicken. When it reaches 182 degrees and is thick enough to coat the back of a spoon, it is finished and should be removed from the heat.
• If you do not have a thermometer, you can tell that the creme anglaise is ready by using the following method: In one quick motion, dip the spatula into the creme anglaise and hold it horizontally in front of you. With the tip of your finger, wipe a clean line down the center of the spatula. If the trail keeps its shape, the creme anglaise is ready. If the trail fills with liquid, cook it for another minute and repeat the test. The objective is to remove the creme anglaise from the heat just before it boils.
• If the creme anglaise boils, the egg yolks will scramble. If this happens, you can still use the mixture as an ice cream base if you strain it. You will not be able to use it as a sauce, because once the eggs are scrambled, they lose their ability to hold a sauce together.
• Strain the creme anglaise through a chinois or fine-mesh sieve into the bowl placed in the ice bath, to remove the vanilla bean and any cooked egg. Stir occasionally to allow the creme anglaise to cool evenly. Once it has cooled completely, pour it into a clean container. Place plastic wrap directly on top of the creme anglaise to prevent a skin from forming and store in the refrigerator for up to three days.
• Pour the custard into a shallow bowl and pile the meringue "eggs" in the center.