Sauce: Œufs à l’anglaise

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Created by Kitchen2MyTable

Inspired by “Egg sauce, recipe 64” from api.pageplace.de

Sauce: Œufs à l’anglaise recipe
Serving Size: Not set

Ingredients

- 16.907 fl oz (500 mL) prepared béchamel sauce
- 2.116 oz (60 g) butter
- 3 hard-boiled eggs, peeled
- 4.227 fl oz (125 mL) cream
- Seasoning, to taste

Instructions

1. Finely chop the hard-boiled eggs and fold into the béchamel.
2. Blend in the cream and butter. Adjust the seasoning and serve.

US equivalents are rounded like-unit conversions from the unchanged metric source quantities; the book's approximate Imperial equivalents are not presented as US measures.

Yield: Final yield not specified

Source: Adapted from John Fuller and Edward Renold, The Chef's Compendium of Professional Recipes, third edition, Routledge.
https://api.pageplace.de/preview/DT0400.9781136078620_A23826312/preview-9781136078620_A23826312.pdf
Recipe Metadata
Recipe ID
14835
Country
Not set
Region
Not set
URL
https://kitchen2mytable.com/view_recipe_data.php?id=14835

Important Cooking Safety Notice

Please ensure all proteins are cooked to a safe internal temperature:

  • Chicken & Poultry: 165°F (74°C)
  • Ground Meats (Beef, Pork, Lamb): 160°F (71°C)
  • Whole Cuts of Pork, Beef, Veal, Lamb: 145°F (63°C) plus a 3-minute rest
  • Fish & Shellfish: 145°F (63°C)

Always use a food thermometer to verify doneness. Stay safe and enjoy cooking!