cookbooks

Eggs A La Dauphin Recipe

History of Eggs A La Dauphin:

Eggs A La Dauphin is a classic French dish that originated in the region of Dauphiné in southeastern France. The dish was named after the Dauphin, the title given to the heir apparent to the French throne. It was believed to have been created in the 18th century during the reign of Louis XV, who held the title of Dauphin before becoming king.

Fun Facts about Eggs A La Dauphin:

- The dish was originally created for special occasions and was considered a delicacy in the French royal court.
- Eggs A La Dauphin was often served as an appetizer or a side dish during formal dinners and banquets.
- The recipe has evolved over time with various additions and modifications, but the basic concept of stuffed eggs remains the same.

Now, let's dive into the recipe for Eggs A La Dauphin:

Ingredients:
- 6 hard-boiled eggs
- 4 tablespoons melted butter
- 1/2 teaspoon salt
- A grating of nutmeg
- 2 tablespoons Parmesan cheese
- 1/2 cup cream
- 1/2 cup sifted bread crumbs
- 1 well-beaten egg
- 1 egg yolk

Instructions:
1. Start by removing the shells from the six hard-boiled eggs. Cut them in half lengthwise and carefully remove the yolks.
2. Press the yolks through a sieve to ensure a smooth texture.
3. Add four level tablespoonfuls of melted butter to the sieved yolks.
4. Mix in the salt, a grating of nutmeg, and two tablespoonfuls of Parmesan cheese to the yolk mixture.
5. In a separate bowl, combine half a cupful of cream with half a cupful of sifted bread crumbs. Mix well.
6. Add the cream and bread crumb mixture to the yolk mixture and continue to mix until smooth.
7. Add one well-beaten egg and the yolk of one egg to the mixture. Combine until all ingredients are well incorporated.
8. Preheat your oven to 375°F (190°C).
9. Cover the bottom of a baking dish with the yolk mixture, forming it into a pyramid shape.
10. Arrange the chopped egg whites on top of the yolk mixture, creating an appealing presentation.
11. Take two extra hard-boiled eggs, remove the yolks, and press them through a sieve. Sprinkle the sieved yolks all over the top of the dish.
12. Garnish the edges of the baking dish with triangular pieces of toasted bread.
13. Cover the entire dish with cream sauce.
14. Place the dish in the preheated oven and bake until golden brown.
15. Once cooked, remove from the oven and serve immediately.

Similar recipe dishes include deviled eggs and stuffed eggs. Both of these dishes also involve hard-boiled eggs and the filling made from the yolks. However, Eggs A La Dauphin sets itself apart with the addition of cream, bread crumbs, and the pyramid-shaped presentation.

Enjoy your delicious Eggs A La Dauphin!

Vote

1
2
3
4
5

Viewed 2367 times.


Other Recipes from Cooking Of Eggs

Italian Sauce
To Preserve Eggs
Eggs And Crumbing
Shirred Eggs
Eggs Mexicana
Eggs On A Plate
Eggs De Lesseps
Eggs Meyerbeer
Eggs A La Reine
Eggs Au Miroir
Eggs A La Paysanne
Eggs A La Trinidad
Eggs Rossini
Eggs Baked In Tomato Sauce
Eggs A La Martin
Eggs A La Valencienne
Fillets Of Eggs
Eggs A La Suisse
Eggs With Nut-brown Butter
Egg Timbales
Eggs Coquelicot
Eggs Suzette
Eggs En Cocotte
Eggs Steamed In The Shell
Birds' Nests