Learn how to make the classic oeufs chimay, delicious stuffed eggs filled with a duxelle of mushroom covered in mornay sauce and broiled in the oven. The perfect vegetarian starter!
This is a vegetarian snack that will both impress your friends and teach you some useful basic french culinary techniques such as ‘how to make’ a duxelle of mushrooms and the very versatile mornay sauce.
Cooking notes:
– The mushrooms need to be trimmed and chopped finely (a few seconds in a food processor will do the trick)
– The shallots needs to be also chopped finely
– When broiling the eggs put them on the second oven shelf at a temperature of 220 degrees Celsius (428 Fahrenheit) minimum. Leave them in the oven until the cheese on top melts and is a nicely browned. Don’t wait. These are ready to serve straight away.
Main ingredients :
– 4 to 5 eggs (depending on size)
– 20 grams of grated cheese to sprinkle over the eggs before broiling them.
Duxelle of mushroom:
– 200 grams of finely chopped button mushrooms (trim off the stems and reserve them to flavor the milk for the sauce)
– 1 medium size shallot (around 40 grams)
– 1 tablespoon of finely chopped parsley
– 1 tablespoon of unsalted butter
Mornay sauce:
– 30 grams of all purpose flour
– 30 grams of unsalted European style butter
– 500 ml of full cream milk (whole milk)
1 eggs yolk
– 30 grams of grated cheese (emmentaler, conte or cheddar cheese is fine)
– A pinch of rock salt
– A pinch of white pepper
– A quarter teaspoon of grated nutmeg
– Use the trimmings left from the mushrooms and shallots.
– 1 bay leaf (optional)
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
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