in Recipes

Egg ragout

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Ingredients for 4 servings:

  • 8 eggs
  • 30 g butter or margarine
  • 30 g flour
  • 375 ml broth
  • 1 egg yolk
  • 125 ml cream
  • 2 tbsp parsley, chopped
  • 2 tbsp chives, chopped
  • 1 tbsp dill, chopped
  • 1 tbsp capers
  • ¼ lemon(s), juice
  • salt and pepper
  • 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Hard-boil the eggs, rinse, and peel. Heat the butter or margarine, sprinkle in the flour, sauté briefly, and then pour in the stock. Cook for 7 minutes. Whisk the egg yolks with the cream into the hot, but not boiling, sauce. Then stir in the chopped herbs and capers. Season with lemon juice, salt, pepper, and sugar. Quarter the eggs or eighth the large ones and warm them in the sauce. Serve immediately, or the ragù will develop an unsightly skin. Serve with boiled potatoes and a small chicory salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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