Oeufs Farcis Chimay
Before coming to Boston, I was already “hired” to make a multi-course meal for my close family friends and family. I didn’t want to make any amuse bouche / canapés that they’ve all had or seen before because we all travel quite a lot and have eaten quite a smorgasbord of food. I didn’t think that they’ve had those stuffed eggs we made in school during level 2. I’ve made it before for my brother during Thanksgiving in Los Angeles and he couldn’t stop talking about it. I also couldn’t stop babbling about it, when I first made it in class, because I don’t like hard boiled eggs but I will eat an unlimited number of these stuffed eggs.
And of course, these eggs were a hit. I used 18 eggs for a party of 30 people. The eggs I made during Thanksgiving had bacon bits in them but these are just mushrooms so 100% vegetarian.
I peeled these mushrooms because having mushroom trimmings would reinforce the braising liquid needed for the braised duck legs.
For the Mushroom Duxelles
- ½ cup shallots, finely minced
- 2½ cups mushrooms, finely chopped
- 4 TBS butter
- Lemon juice, as needed
Sweat the shallots for 5 minutes in the butter, there should be no coloration. Add the chopped mushrooms, season, and add a few drops of lemon juice to prevent oxidation. Cover with a lid and cook over medium heat until all moisture has evaporated. Transfer the mushrooms to a bowl and keep warm.
For the Bechamel Sauce
- 6⅓ cups milk
- 6 TBS butter
- 6 TBS flour
- Salt & pepper
Bring the milk to a simmer in a saucepan. Melt the butter and cook the flour in a separate pan. Cook this mixture for 2-3 minutes, to get that raw flour flavor out. Add the simmering milk to the butter-flour mixture. Place back on stove and bring to a simmer. After the mixture has thickened, whisk for another 2-3 minutes. Season with salt and pepper.
Continue to cook at a low simmer for 10 minutes. Taste and adjust seasoning.
For the Eggs
- 18 eggs
- 3 TBS parsley, finely chopped
Place eggs in pot with just enough water to cover. Once boiling, simmer eggs for 10 minutes and then shock eggs in iced water, to stop the cooking process. The ice water bath also ensures that the dark green outline doesn’t form around the cooked egg yolk. When cool, peel eggs and hold them in cold water until needed.
Slice the eggs lengthwise and remove the yolks. Pass the yolks through a fine sieve and combine with the mushroom mixture. Add a small amount of béchamel sauce to the egg-mushroom-bacon mixture until it has the the desired consistency – don’t make this too thin.
Add the chopped parsley, and season to taste. Put the stuffing in a bowl and cover until needed.
For the Mornay Sauce
- Béchamel sauce
- ⅔ cup Gruyère cheese, grated
- 3 yolks
- Dash of cayenne pepper
- Dash of freshly ground nutmeg
Bring the remaining béchamel sauce to a boil and gently add the grated cheese. Whisk until the cheese melts and then remove from heat.
Place the egg yolks in a bowl and stir in several tablespoons of the béchamel sauce to temper yolk. Add the tempered mixture back to the sauce and season with salt, cayenne, and nutmeg. Strain the sauce through a fine chinois and keep warm for later.
For the Finnish
- 2 TBS parsley, finely chopped
- Gruyère cheese, as needed
Fill in hollowed egg whites with stuffing, via a piping bag, and make sure to top into a smooth mound. Place the eggs on an oven-proof dish.
Nap eggs with the Mornay sauce, and sprinkle with remaining cheese. Place them in a preheated 300°F oven for 10 minutes or until cheese melts. Then slide them under a broiler for 1-2 minutes.
Sprinkle with parsley and serve immediately.
*Adapted from the French Culinary Institute.