I have an old cookbook at home in my culinary library. It's aged for a long time, with yellowed pages, no covers… but it's very dear to me. One because it belonged to my mother and the other, it always helps me cook something good for my family. Some of the recipes in this book are not explained in great detail, sometimes I have to guess how the dish should come out or starting from a certain recipe to get to my own version. Many times I even wondered how our mothers cooked according to such recipes, without having a lot of information or culinary blogs with pictures? 😀
About the same thing happened with this recipe for Romanian au gratin eggs. When I read the recipe, I imagined that some eggs would come out in the sauce and with a delicious cheese crust. I really don't know how it should have been, it's certain that it came out like a breath to me. One that didn't even collapse, as did the one I really wanted to be a true soul :)))))
- 6 eggs
- 50 g butter
- 1 tablespoon flour
- 200 ml of milk
- 100 g cheese
- salt and pepper
- 2 eggs for sauce
Preparation of Romanian au gratin eggs:
Put water to boil in a saucepan. When it starts to boil, add a little salt and a tablespoon of vinegar. The eggs are broken, one by one, in a bowl and put in hot water. Before releasing the egg in the water, mix it circularly with a spoon, forming a vortex. Leave the eggs for a few minutes, until the egg white coagulates and the egg can be removed from the water with a whisk. Put on an absorbent towel to drain excess water.
Melt the butter over low heat, add the flour and mix continuously, so that no lumps form. Pour the cold milk, little by little and mix until it starts to thicken. If it thickens too much, add more milk, we must have a thin sauce. Add half the amount of grated cheese. Season to taste with salt and pepper. Set aside and leave to cool. In the cooled sauce, add the 2 yolks in turn, stirring vigorously. Separately beat the egg whites with a pinch of salt, then incorporate them into the cheese sauce, stirring gently with a spatula, with movements from bottom to top.
The preparation can be baked in a single bowl or in small individual pots. Grease the dishes well with butter and line them with flour. Put some of the sauce, the egg and cover with another part of the sauce.
Sprinkle with grated cheese and put in the oven over medium heat until golden brown.