French🥚 Egg & tofu

Oeufs Maillotés

Name: Oeufs Maillotés
Total time: 45 min
Yield: 2 servings
Cuisine: French
Ingredients: 2-3 large, fresh eggs; 1 sheet all-butter puff pastry sheet; 1 egg yolk; 1 tsp water; ~2 tbsp all-purpose flour; 2 tbsp butter; 500 ml chicken or vegetable stock; 100 g mushrooms, sliced; 1 small shallot or onion, finely diced; 50 ml heavy cream; ~1 tbsp fresh parsley; ~1 tsp fresh thyme; ~½ tsp salt; ~¼ tsp black pepper; 1 pinch grated nutmeg; 1 bay leaf

⏱ 45 min🍽 Serves 2

A 1900s French classic featuring soft-boiled eggs wrapped in puff pastry and served with an elegant mushroom suprême sauce. Demonstrates how to transform humble fridge leftovers into a sophisticated egg dish.

Adapted from a video by French Cooking Academy

Turned Fridge Leftovers into this Elegant 1900s French Dish (Oeufs Maillotés)

Watch on YouTube

Ingredients

large, fresh eggs2-3
all-butter puff pastry sheet1 sheet
egg yolk1
water1 tsp
all-purpose flourfor dusting and sauce~2 tbspest.
butter2 tbsp
chicken or vegetable stock500 ml
mushrooms, sliced100 g
small shallot or onion, finely diced1
heavy cream50 ml

Steps

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1
Bring water to a boil and place eggs in a small sieve to prevent them from cracking. Boil for 5 to 6 minutes to achieve soft-boiled eggs.
2
Immediately transfer the cooked eggs to cold water and let them cool completely.
3
Prepare the base roux for the suprême sauce: melt butter in a pan, add equal amounts of flour, and cook on low heat for about 3 minutes until it becomes a light blond color.
4
Bring the stock to a light boil and add bay leaf, thyme, and pieces of old mushroom to infuse flavors.
5
Preheat the oven to 200°C (400°F).
6
Remove the roux from heat and gradually add warm stock while whisking to avoid lumps. Start with a small amount of stock to dilute the roux, then add the remaining stock. Strain out the old mushroom pieces.
7
Heat the mixture over medium heat and whisk constantly until it thickens. Allow it to bubble gently for at least 2 minutes to ensure proper thickening.
8
Pan-fry fresh sliced mushrooms until golden and slightly softened.
9
Add 1 to 2 tablespoons of heavy cream to the velouté and simmer slowly for about 5 minutes until well combined.
10
Stir in the pan-fried mushrooms and fresh parsley. Season with salt, black pepper, and a pinch of grated nutmeg. Remove from heat.
11
On a lightly floured work surface, lay out the puff pastry and trim it to an appropriate size for wrapping the eggs.
12
Place the soft-boiled egg in the center of the pastry. Apply a bit of water around the edges to help seal. Gently wrap the pastry around the egg, ensuring all edges are sealed.
13
Trim excess pastry with a knife to neaten the parcel. Make light decorative marks on the surface using the back or tip of a knife.
14
Brush the entire pastry parcel with egg wash (egg yolk mixed with 1 tsp water) using a pastry brush to ensure a golden-brown finish.
15
Place the parcel on a baking sheet lined with parchment paper. Bake in the preheated oven for about 15 minutes until the pastry is puffed and golden brown.
16
Remove from the oven and let cool slightly. Pour the suprême sauce onto a plate. Place the baked egg parcel on top and garnish with fresh parsley.
17
Gently cut open the pastry parcel to reveal the soft-boiled egg inside. Enjoy the combination of egg, puff pastry, and suprême sauce.

Oeufs Maillotés

Ingredients

Steps

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