ReceptnaptárEgg Willeroy
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Ingredients
Method
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- Bring the water to the boil in a saucepan with the vinegar and a pinch of salt.
- When it's boiling vigorously, carefully crack in the eggs one at a time (breaking each into a cup first helps keep its shape), and poach for 2-3 minutes, until the white sets but the yolk stays soft.
- Lift out with a slotted spoon, immediately plunge into cold water, then drain on a sieve, and trim off any ragged edges.
- For the sauce, melt the butter in a saucepan, add the flour, and over medium heat, stirring, make a light roux in 1-2 minutes.
- Gradually, stirring, add the milk, and cook into a smooth, thick sauce over about 3-4 minutes, season with salt and pepper, and stir in grated cheese to taste, if using.
- Dip the eggs one by one into the still-hot sauce, so a thin, even layer coats each one, then place on a plate and let cool completely, even in the fridge for 20-30 minutes, until the sauce has set on them.
- Coat the cooled, sauce-coated eggs in beaten egg, then in breadcrumbs.
- Fry in plenty of hot (about 170-180°C) oil or lard until golden brown and crisp on both sides, for about 1-2 minutes.
- Drain on paper towel, and serve immediately, warm.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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