Thursday, July 20, 2017

Eggs à la Morelle


  • 6 hard boiled eggs, 3 egg yokes
  • pint of cream (approx. 2 cups)
  • a spoonful of butter (1tblsp) 
  • vinegar or lemon juice (a few drops)


  1. Cut six hard boiled eggs in half.
  2. Take the yolks of three eggs. 
  3. Put them in a small saucepan with a pint of cream and the butter. Stir all the time, the pan being in another pan of hot water. Be careful to put the cream in before the butter. 
  4. Before serving put in a few drops of vinegar or a little lemon juice. 
Pour this sauce over your hard boiled eggs. It can also be used with vegetables.

Prepared by Devon Dollahon
July 20, 2017

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