Oeufs Ma Lieu De Naissance Recipe

Name: Oeufs Ma Lieu De Naissance
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter; 1 ¼ cups flour; ¾ teaspoon salt; ¾ teaspoon fresh cracked pepper; 4 ½ cups evaporated milk; ½ cup heavy cream; ¼ cup cognac (or brandy); 1 lb butter; 1 12 lbs crabmeat (picked over, shredded); 18 eggs (beaten)

Servings: persons

1 cup butter
1 ¼ cups flour
¾ teaspoon salt
¾ teaspoon fresh cracked pepper
4 ½ cups evaporated milk
½ cup heavy cream
¼ cup cognac (or brandy)
1 lb butter
1 12 lbs crabmeat (picked over, shredded)
18 eggs (beaten)

1
Heat butter in a saucepan until foamy.
2
Add flour, salt and pepper.
3
Whisk until smooth.
4
Stir in milk and cream.
5
Simmer until thickened.
6
Stir in cognac.
7
Keep warm.
8
Meanwhile, heat butter in a skillet.
9
Add crab.
10
Sweat over low heat fo 8 minutes.
11
Meanwhile, pour the eggs in 8 heavily sprayed 4 inch ramekins.
12
Steam until set (about 15 minutes).
13
Run a knife around edges to remove.
14
Invert 1 each onto 4 plates.
15
Top with crab mix, then second layer of egg.
16
Top with sauce.
17
WOW!

2271

kcal

Calories

202

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup butter, 1 ¼ cups flour, ¾ teaspoon salt, ¾ teaspoon fresh cracked pepper, and more.

Yes, Oeufs Ma Lieu De Naissance falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oeufs Ma Lieu De Naissance

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