Turned Fridge Leftovers into this Elegant 1900s French Dish (Oeufs Maillotés)

Ingredients

• 4 Large Eggs (medium boiled, cooled in ice water)
• 1 sheet Puff Pastry Sheet (store‑bought, thawed but still firm)
• 2 tablespoons All-Purpose Flour (for dusting the work surface)
• 1 Egg Yolk (mixed with 1 tbsp water for egg wash)
• 1 tablespoon Water (for egg wash)
• 30 g Unsalted Butter (for roux, cut into cubes)
• 30 g All-Purpose Flour (for roux (equal weight to butter))
• 240 ml Chicken Stock (preferably homemade or low‑sodium store‑bought)
• 200 g Mushrooms (any variety, cleaned and sliced; older mushrooms work fine)
• 100 ml Heavy Cream (adds richness to the supreme sauce)
• 1 tablespoon Fresh Parsley (chopped, for garnish and flavor)
• 2 sprigs Thyme (fresh, added to stock)
• 1 Bay Leaf
• to taste Salt
• to taste Black Pepper (freshly ground)
• a pinch Nutmeg (freshly grated if possible)

Instructions

1. Prepare the Eggs

   Bring a pot of water to a gentle boil, lower the heat, and gently lower the eggs using a slotted spoon. Cook for 5 minutes for medium‑soft yolks.

   Time: PT5M

   Temperature: 100°C

2. Ice‑Bath the Eggs

   Immediately transfer the boiled eggs to a bowl of ice water and let them sit until completely cool (about 5 minutes).

   Time: PT5M

3. Make the Roux (Blond)

   In a saucepan melt 30 g butter over low heat, add 30 g flour, and whisk continuously for 3 minutes until the mixture turns a light golden colour.

   Time: PT3M

   Temperature: low

4. Prepare the Stock Base

   While the roux cooks, bring the chicken stock to a light boil, add thyme sprigs, bay leaf, and the sliced mushrooms. Simmer for 2 minutes.

   Time: PT2M

   Temperature: 100°C

5. Temper the Roux with Stock

   Remove the roux from heat, add a ladle of warm stock while whisking to avoid lumps, then gradually whisk in the remaining stock.

   Time: PT2M

6. Thicken into a Volute

   Return the pot to medium heat and bring the sauce to a gentle boil, stirring for 2 minutes until it thickens to a spoon‑coating consistency.

   Time: PT2M

   Temperature: medium

7. Finish the Mushroom Supreme

   Stir in 100 ml heavy cream, add the remaining sautéed mushrooms, chopped parsley, a pinch of nutmeg, and adjust seasoning with salt and pepper. Simmer gently for 5 minutes.

   Time: PT5M

   Temperature: low

8. Prepare the Puff Pastry

   On a lightly floured surface roll out the thawed puff pastry to about 3 mm thickness. Cut a square large enough to fully encase one egg (≈10 cm).

   Time: PT3M

9. Encase the Eggs

   Place a cooled boiled egg in the centre of each pastry square. Moisten the edges with a little water, fold the pastry over the egg, and seal by pressing gently. Trim excess pastry with a knife and crimp the edges.

   Time: PT5M

10. Bake the Egg Parcels

    Preheat the oven to 200°C. Place the sealed parcels on a parchment‑lined baking sheet, brush with egg wash, and bake for 13–15 minutes until puffed and golden.

    Time: PT15M

    Temperature: 200°C

11. Plate and Serve

    Allow the parcels to rest 2 minutes, then gently cut open to reveal the soft‑boiled egg. Spoon warm mushroom supreme sauce onto a plate, place the parcel on top, and garnish with extra parsley.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g