Basic Professional French Cooking

Oeufs Farcis Chimay

To prepare Oeufs Farcis Chimay, the yolk is removed from hard cooked eggs and combined with a duxelles. A small amount of Béchamel sauce is combined with the duxelles / yolk mixture to hold it together. The filling is then placed back in the hard cooked egg whites and the entire egg is then napped with Mornay Sauce and gratinéed under a salamander.

Ingredients (for 8 servings)

12 Eggs

For Mushroom Duxelles:

500 g Mushrooms (14 oz)

40 g Butter (1.5 oz)

60 g Shallots (2 oz)

Juice of 1/2 Lemon

10 g Parsley, chopper (.15 oz)

For the Béchamel Sauce:

60 g Butter (2 oz)

60 g Flour (2 oz)

1000 ml Milk (28 oz)

For the Mornay Sauce:

Béchamel Sauce

2 Eggs Yolks

40 g Gruyere, grated (1.5 oz)

Salt

Cayenne Pepper

Nutmeg

Procedure

Hard Cook the Eggs

1. -Place the room temperature eggs in a saucepan and just cover them with cold water.
   

2. -Bring the water to a simmer on a medium high flame. When it reaches a simmer, cook the eggs for 8 minutes.
   

3. -Transfer them to a bowl of cold water. When cool peel the eggs and keep in cold water until needed.
   

Preparing the Mushroom Duxelles

1. -Wash, dry and finely chop the parsley.
   

2. -Chop the shallots (ciseler).
   

3. -Finely chop the mushrooms.
   

4. -Sweat the shallots for five minutes in the butter. Do not allow them to color.
   

5. -Add the chopped mushrooms and lemon juice to the saucepan containing the shallots. Cover with parchment paper and cook over medium heat until all moisture has evaporated.
   

6. -Transfer the duxelles to a bowl and keep covered until needed.
   

Preparing the Béchamel Sauce:

1. -Bring the milk to a simmer.
   

2. -Melt the butter in a saucepan and add the flour. Gently cook the roux for 2 to 3 minutes.
   

3. -Add the simmering milk to the roux. Place the saucepan back on the stove and bring it to a simmer. Stir with a whisk for 2 to 3 minutes after the mixture has thickened.
   

4. -Let cook at a low simmer for 10 minutes.
   

Preparing the Stuffing

1. -Peel the hard cooked eggs.
   

2. -Slice the eggs lengthwise and remove the yolks.
   

3. -Slice the bottom of the white so they sit steady on the duxelles.
   

4. -Pass the yolks through a drum sieve and combine with the duxelles.
   

5. -Add a small amount of béchamel until the mixture has the desired consistency. Don't make it too thin.
   

6. -Add the chopped parsley and season to taste. Put the stuffing in a bowl and cover until needed.
   

Prepare the Mormay Sauce

1. -Bring the béchamel to a boil and add 30 g grated cheese. Whisk until the cheese melts and remove from heat.
   

2. -Place 2 egg yolks in s bowl and stir in several tablespoons of béchamel to temper the yolks. Add back to the sauce, season with salt cayenne and nutmeg.
   

3. -Strain through a fine chinois and keep warm for service.
   

Finish the Eggs

1. -Fill the hollowed out egg whites with stuffing. Form the top into a smooth mound.
   

2. -Place the eggs on the plates and nap them with the Mornay sauce. Sprinkle with the remaining Gruyere. Place in a 300 F oven until the cheese melts, about 5 minutes. Then slide the plates under the salamander until the surface is nicely browned.
   

3. -Garnish with parsley and serve.

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