Home › The World's Kitchen › Eggs. Beckwith

Eggs. Beckwith

Boil twelve fresh eggs for eight minutes, remove and plunge in cold water for one minute, take up and shell, then cut in two lengthwise. Scoop out yolks, place in a bowl, add a half teaspoon chopped parsley, half ounce butter, three tablespoons cream, three saltspoons salt and two saltspoons white pepper, sharply stir with wooden spoon until perfectly smooth and divide into the twenty-four whites. Pour a Mornay sauce on a baking dish, arrange eggs and sprinkle a little grated Parmesan cheese over sauce, set in oven for five minutes, remove and send to table in same dish.