Chinese Imperial Eggs in Cream Sauce

Ingredients

In this adaptation of the original Spanish dish, Huevos a la béchamel, we have transformed it into a Chinese imperial delicacy. The original dish features eggs poached in a creamy béchamel sauce, while our Chinese imperial version incorporates traditional Chinese spices and flavors. The cream sauce is infused with star anise, ginger, and Sichuan peppercorns, giving it a distinctively Chinese taste. This adaptation pays homage to the rich culinary heritage of Chinese imperial cuisine. We alse have the original recipe for Huevos a la béchamel, so you can check it out.

• 6 large eggs 6 large eggs
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 star anise 2 star anise
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• Salt, to taste Salt, to taste
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 13g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a saucepan, combine the heavy cream, cornstarch, soy sauce, sugar, grated ginger, star anise, and Sichuan peppercorns. Heat the mixture over medium heat, stirring constantly, until it thickens and comes to a gentle simmer.
2. 2.
   Reduce the heat to low and let the sauce simmer for 5 minutes to allow the flavors to meld together. Remove the star anise and Sichuan peppercorns from the sauce.
3. 3.
   Meanwhile, bring a pot of water to a gentle simmer. Crack each egg into a small bowl or ramekin.
4. 4.
   Carefully slide each egg into the simmering water and poach for 3-4 minutes, until the whites are set but the yolks are still runny. Remove the poached eggs from the water using a slotted spoon and set aside.
5. 5.
   To serve, place a poached egg on a plate and spoon the creamy sauce over it. Garnish with chopped green onions.
6. 6.
   Serve immediately and enjoy the luxurious flavors of Chinese Imperial Eggs in Cream Sauce.

Treat your ingredients with care...

• Eggs — Use fresh eggs for the best results. Crack each egg into a separate bowl before poaching to ensure no shell fragments end up in the dish.
• Star anise — Gently crush the star anise before adding it to the cream sauce to release its aromatic oils and enhance the flavor.
• Sichuan peppercorns — Toast the Sichuan peppercorns in a dry pan over low heat for a minute or two to intensify their fragrance before adding them to the sauce.

Tips & Tricks

• For a spicier kick, add a pinch of ground white pepper to the cream sauce.
• Serve the dish with steamed jasmine rice or Chinese mantou buns to soak up the creamy sauce.
• Experiment with different herbs and spices to customize the flavor profile of the cream sauce.
• If you prefer a thicker sauce, increase the amount of cornstarch slightly.
• To make the dish more visually appealing, sprinkle some toasted sesame seeds on top as a garnish.

Serving advice

Serve Chinese Imperial Eggs in Cream Sauce as a main course accompanied by steamed rice or Chinese mantou buns. The dish can also be served as an elegant appetizer or brunch option. Garnish with chopped green onions for a pop of color and freshness.

Presentation advice

Present the dish by placing a poached egg in the center of a shallow bowl or plate. Spoon the creamy sauce generously over the egg, allowing it to cascade down the sides. Garnish with a sprinkle of chopped green onions for added visual appeal.