RFCJ RECIPE ARCHIVE
Posted by : >Ruth Heiges Eggs in Bechamel - dairy
Eggs in Bechamel ================ Dr. Erika Shaffer, Herzliya from "Taste of Passover," published by the Jerusalem Post. 25 grams/1 oz. potato starch 35 grams/1-1/4 oz. butter 1 cup milk 2 Tablespoons grated cheese 2 eggs, separated salt, pepper and nutmeg to taste 4 eggs, hard boiled Make a light roux of the starch and butter. Remove from heat. Add cold milk, stirring constantly. Return to heat and stir till thick. Remove from heat and add grated cheese, salt, pepper and nutmeg. When cold, add 2 egg yolks and mix well. Then add 2 stiffly beaten egg whites. Halve hard-boiled eggs and place them in buttered Pyrex dish with yolk up. Pour roux over eggs. Sprinkle with grated cheese. Place in medium oven 15 to 20 minutes till brown on top.
