I am what’s known every bit a expert eater. There isn’t much I won’t swallow as well as hardly anything I won’t endeavor at to the lowest degree once. When I was immature at that topographic point was alone ane nutrient I tin recall that I didn’t like–hard boiled egg salad. Then spell living inwards Florence I tried tripe, I’ll spare yous the details, as well as merely say, I didn’t similar tripe either.
So it’s sort of ironic that I honey Oeufs a la Tripe, my submission for the monthly online effect “Is My Blog Burning?” hosted this calendar month yesteryear the thoroughly charming Seattle Bon Vivant. Though recipes vary, it consists of difficult boiled eggs served alongside a bechamel sauce, alongside or without onions, inwards a gratin or over toast. But at that topographic point is never whatever tripe inwards it. It gets that lift because the eggs are merely cooked every bit ane “might educate tripe” as well as perhaps it looks a chip similar tripe. One of the oldest dishes inwards the Cordon Bleu repertoire, at that topographic point are versions of this recipe supposedly going dorsum to the 17th century.
This is a definite comfort nutrient for me as well as something that I enjoyed making for my identify unit of measurement when I was merely learning to cook. It’s a cracking slow nighttime supper. I can’t fifty-fifty scream back where I got the recipe. The alone version of it I tin detect inwards whatever of my cookbook is inwards the Escoffier cookbook. I’ve never seen it on whatever menus. It’s a cracking recipe because it uses staple items, eggs, onions, milk, bread. Nothing really fancy as well as I imagine yous could role whatever cheese yous similar inwards it. I similar it alongside copious amounts of fried onions as well as a chip of parmesan cheese. Can all recipes hold upwardly improved alongside an improver of sauteed onions? Quite possibly. This recipe is so delicious that it actually ought to hold upwardly called something else other than “tripe”. Onion Smothered Eggs perhaps?
Note: Delicious every bit this is, at that topographic point is NO trend to arrive expect beautiful, therefore the “before” pic above! Also yous may difficult boil your eggs whatever which trend yous choose, I’ve included my method because I learned it from Jacques Pepin as well as it, merely similar Jacques, never fails me.
Onion Smothered Eggs
serves 2 generously
1 large onion, sliced into rings
2 Tablespoons butter
2 Tablespoons flour
1 loving cup milk (lowfat or skim is fine)
2 Tablespoons parmesan cheese
Salt & pepper
2 slices toast
Place eggs inwards a pot of H2O to cover, convey H2O to a boil. Boil gently for viii minutes. Pour H2O out of pot as well as identify pot nether mutual coldness H2O tap for a infinitesimal or two. Bang the eggs against the side of the pot to crevice so peel as well as piece crosswise into 4-5 slices per egg.
Meanwhile inwards a large skillet, (I role a Le Creuset dutch oven) saute the onions inwards butter. When soft as well as pale golden brown, most viii minutes, sprinkle alongside the flour as well as stir until the flour begins to toast inwards the butter. All at ane time add together the milk, whisking until shine as well as scraping upwardly whatever chocolate-brown bits that may direct stuck to the pan. Add the parmesan cheese as well as stir. When the sauce is thick, add together tabular array salt as well as pepper to taste. Add the eggs, gently spooning the sauce over them to coat. Taste over again to adapt salt. Serve over fresh, hot, toasted white or sourdough bread.