Directions
- 1Fry the eggs for under a minute until the yolks stay runny. Crack each egg into a strainer to remove the excess water.
- 2Make a classic thick béchamel. Melt the butter, toast the flour in it, then slowly add warm milk to avoid lumps. Cook it over low heat for at least 15 minutes to eliminate the raw flour flavor.
- 3Season the béchamel to your liking.
- 4Use a bowl and plastic wrap to build the cloaked eggs. Let them chill in the fridge overnight.
- 5Coat the chilled eggs in flour, egg, and breadcrumbs.
- 6Fry at 190°C for about a minute, or until golden and crispy.
Ingredients
- 1 L milk
- 150 g butter
- 150 g flour
- 6 salt
- 6 pepper
- 6 dried boletus powder
- 6 eggs
- 6 flour
- 6 breadcrumbs
- 6 eggs
Equipment
frying panstrainerbowlwhiskspoonplastic wrapcontainerplate
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