Eggs Soubise Recipe


Difficulty LevelEasyHealth IndexHealthy
MethodMain Ingredient


 Vinegar1 Tablespoon
 Onions1 Pound
 Salt3⁄4 Teaspoon
 Butter2 Ounce
 Flour1 Ounce
 Single cream10 Ounce
 Egg yolk1
 Cayenne pepper1 Pinch

Nutrition Facts

Serving size: Complete recipe

Calories 1725 Calories from Fat 1197

% Daily Value*

Total Fat 135 g208.3%

Saturated Fat 74.2 g370.9%

Trans Fat 0 g

Cholesterol 1763 mg

Sodium 2019.4 mg84.1%

Total Carbohydrates 78 g25.9%

Dietary Fiber 8.7 g34.6%

Sugars 22.2 g

Protein 56 g112.5%

Vitamin A 104.8% Vitamin C 60.6%

Calcium 57.5% Iron 46.4%

*Based on a 2000 Calorie diet


Cook 6 eggs in boiling water with 1 tablespoon vinegar for 6 minutes.
Run under cold water to cool.
Drain and put aside.
Peel 1 lb. of onions.
Slice crosswise in thin slices.
Cook in £ pint boiling water with 1/2 teaspoon of salt for 15 minutes.
Drain, reserving the cooking water.
Put through a fine sieve or blend in a liquidizer.
Melt 2 oz. butter in a saucepan.
Add 1 oz. flour and with a wooden spoon stir until smooth.
Add 8 oz. of the reserved water from the onions, stirring constantly.
Add 8 oz. single cream, 1/4 teaspoon salt and a pinch of cayenne pepper.
Cook 5 minutes, stir in the blended onions and 1 beaten egg yolk with 1 tablespoon of cream.
Cook 5 minutes.
Set aside to cool, stirring occasionally.
Put a little cream over the top to keep a crust from forming, and store in the refrigerator overnight.
Next day, peel eggs and reheat in a steamer.
It will only take 5 minutes.
Reheat the sauce in a double boiler over hot water, not boiling.
To serve, put the eggs into individual ramekins and pour the sauce over them.