French🥚 Egg & tofu

Fernand Point Gratin d'Oeufs

Name: Fernand Point Gratin d'Oeufs
Cuisine: French
Ingredients: 3 eggs; ~2 tbsp flour; ~3 tbsp butter; 250 ml milk; 100 ml heavy cream; ~400 g white mushrooms; ~100 ml dry white wine; ~2 tbsp fresh lemon juice; ~1 tbsp apple cider vinegar; 1 egg yolk; ~150 g cubes of soft butter; to taste salt; to taste white pepper

A legendary creation by Fernand Point, this classic French dish features sliced hard-boiled eggs arranged over a luxurious mixture of cream, Béchamel sauce, and Hollandaise sauce, with mushrooms cooked in dry white wine, then broiled until golden and bubbling.

Adapted from a video by French Cooking Academy

Fernand Point Gratin d'oeufs | The Egg Adventure Ep 3

Watch on YouTube

Ingredients

eggshard-boiled for 9 minutes3
flourfor cold roux, mixed with butter~2 tbspest.
butterfor roux and mushroom cooking~3 tbspest.
milkseasoned with salt, white pepper, nutmeg, shallots, bay leaf, thyme250 ml
heavy creamadded to Béchamel to make sauce crème100 ml
white mushroomssliced thinly, cooked in butter and dry white wine~400 gest.
dry white winefor cooking mushrooms~100 mlest.
fresh lemon juicefor Hollandaise sauce

Steps

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1
Boil eggs for 9 minutes until hard-boiled. Transfer to cold water to cool for about 10 minutes, then carefully peel.
2
Make a cold roux by combining flour and butter, cook for 2 minutes. In a separate pot, warm the milk seasoned with salt, white pepper, nutmeg, shallots, bay leaf, and thyme.
3
Pour the warm flavored milk into the cool roux on low heat to make Béchamel sauce. Taste and adjust seasoning.
4
Transform the Béchamel into sauce crème by stirring in about 100 ml of heavy cream. Taste and adjust to maintain the balance of flavors without losing the depth of the Béchamel.
5
Prepare mushrooms: use white mushrooms, gently peel off the skin to maintain whiteness. Slice thinly. Heat butter in a pan, add mushroom slices, season with salt and pepper when they release moisture. Add dry white wine and simmer gently for 5 to 10 minutes.
6
Make Hollandaise sauce (Bocuse style): In a double boiler, combine lemon juice, apple cider vinegar, and one egg yolk. Heat gently until foamy. Gradually add soft butter cubes while whisking constantly. If it gets too hot, add a little cold water. Continue until all butter is incorporated and the sauce is smooth.
7
Slice the hard-boiled eggs into thin, even slices using an egg slicer.
8
Warm the egg slices in the sauce crème: Heat the sauce crème over low heat. Gently add the sliced eggs and warm through without boiling. Add a splash of cream if needed to replace any that has evaporated.
9
Add the warm mushrooms and some of their cooking liquid to the egg and sauce mixture. Mix together with a circular swirling motion.
10
Bind with Hollandaise: Add the prepared Hollandaise sauce to the mixture and gently fold together to combine all ingredients and flavors.
11
Plate the dish: Preheat the oven broiler. Layer into baking dishes: arrange egg slices as the first layer, top with mushrooms, then spoon sauce over. Arrange neatly for presentation.
12
Season and broil: Sprinkle salt and pepper on top of the dish, then add a bit more sauce. Place under the preheated broiler at high heat until golden and bubbling on top, about 2–3 minutes. Watch carefully to avoid over-browning.
13
Serve: Remove from the broiler and serve immediately to the table. Be careful as the dish will be very hot.

Fernand Point Gratin d'Oeufs

Ingredients

Steps

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