How to prepare boiled Florentine eggs like Philipe Etchebest?

If you are looking for a dish that is quick and easy to prepare, look no further. Make boiled eggs Florentine. Here’s the recipe by chef Philipe Etchebest.

Boiled eggs Florentine is an easy, quick and inexpensive dish. I wonder what this is? These are poached eggs with spinach and mornay sauce.

Chef Etchebest gives us a delicious recipe that you can enjoy on a weeknight. He points out that you’ve probably seen this dish in the canteen before. All the details in the rest of the article.

Recipe ingredients

It is an egg-based preparation. In total, you will need exactly 6 eggs. Why 6? Simply because this recipe is for two people. You should count three eggs per person. If you want to make more than one, just multiply the quantities.

This recipe is said Florence style Because there is spinach among the ingredients. With 6 eggs, you will need 300 grams of fresh spinach. You will also need 140 grams of grated cheese for the gratin. Then you need to make the bechamel sauce.

For the bechamel sauce, you will need 40 g of butter, 40 g of flour and 50 cl of milk. If you are lactose intolerant, you can use a milk substitute. You can also use vegetable or meat broth. to do Mornay sauceJust add 2 egg yolks and hard cheese to the béchamel sauce.

To season all this, add a clove of garlic and salt. All these ingredients can be easily found in supermarkets. In addition, you do not have to spend a lot of money on purchases. This is definitely a cheap or student recipe.

Prepare boiled eggs Florentine

To get started, you will need to cook your own food soft boiled eggs. To get it, immerse them in boiling salted water. Cook for exactly 6 minutes and dip the eggs into the ice water to stop the cooking. After these six minutes, you will have well-boiled eggs. Under 6 minutes, you’ll have hard-boiled eggs.

Once the eggs are cooked, prepare the béchamel sauce. In a skillet, melt the butter. Add flour and mix vigorously. This is the most delicate step in preparing the sauce. Pour the milk slowly. Pour the net to avoid splashing. Please note that it is necessary that you do this keep moving. This will prevent lumps from forming. The bottom may burn while the sauce is not yet ready. Add salt at the end.

You’ll know the sauce is done when bubbles appear on the surface. you will now Mornay sauce. Add 2 egg yolks and grated cheese, stirring. This time, avoid making it boil. This yolk may cook. When this is done, you will have to cook the spinach. In a frying pan, put the butter and the previously grated clove of garlic. Then add spinach.

The chef advises us not to do thisDon’t leave them too long on fire. 15 to 10 seconds is more than enough. Turn off the heat on the spinach and pour over the morni sauce. Then take a gratin dish and put the peeled eggs in it. Pour the sauce and spinach over the eggs. Cover everything with a generous layer of Gruyère cheese and place in the oven that you have set to the “roast” setting.

Florence recipes

As mentioned above, a recipe is said to make Florentine when it contains Spinach and Mornay sauce. This culinary tradition comes from 1533, during the marriage of Catherine de Medici who comes from Florence and Henry II. At the event, she came with these chefs to prepare her favorite dishes. It was she who promoted Florentine recipes because she loved spinach.

There are many variations of Florentine recipes. For example, a quiche with spinach is often called a Florentine quiche. Although common in France, there are other variants in the United States. Chicken Florentine has been popular with them since 1931. This recipe is different from the traditional recipe, but still delicious.

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