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Stuffed Eggs:

10 large eggs

1 slice white bread

1/3 cup milk

4 tablespoons soft unsalted butter

1 tablespoon and 1 teaspoon minced fresh chives or parsley

2 teaspoons Dijon mustard

1/4 teaspoon salt

1/8 teaspoon ground white pepper


1-1/2 cups unbleached flour

6 tablepoons cold unsalted butter

1 large egg yolk

1/3 cup sour cream

1/4 teaspoon salt

1 large yolk mixed with 1 teaspoon water

Sour Cream Sauce:

3 large egg yolks

3/4 cup sour cream

1/4 teaspoon salt

1 teaspoon sugar

1/2 tablespoon Dijon mustard

1 tablespoon lemon juice

1/8 teaspoon white pepper

2 tablespoons olive oil

1/4 cup creme fraiche or whipping cream

1/4 cup dry white wine



Stuffed Eggs:

Bring cool water covering eggs slowly to a boil in a saucepan.  Barely simmer for 10 minutes then submerge eggs immediately in cold water.   When cool, carefully crack them in several places and remove the shell.  Slice off the upper third of each egg and separate yolks from whites.


Soak the bread in milk.  Squeeze it dry and mash it with a fork in the yolks until they are well blended.  Stir in the butter, herbs, and mustard.  Salt and pepper to taste.  Spoon this stuffing into the eggs and reform them.  Cover and refrigerate the eggs.



Pulse, stir, or finger-blend  butter, cut in teaspoon-sized pieces, into the flour.  Process, mix, or smear in with the heel of your hand, the yolk with sour cream  until the dough just begins to ball.  Shape the dough into a flat rectangle, wrap tightly and chill for 30 minutes.


Assembly and Baking:

Roll out half of the dough until quite thin, about 18 inches square.  Cut out five circles with a six inch diameter.  Cover each egg with dough and place it on a buttered and floured-bake sheet with the folded ends of dough down.

Use a one inch diameter scalloped biscuit cutter to make five circles in the remaining dough.  Brush the top of each egg with cool water and attach a circle.  Refrigerate the eggs and repeat this process with the remaining piece of dough.  Eggs may remain refrigerated several hours or overnight tightly wrapped, before baking.


Preheat the oven to 350 degrees.  Brush each egg with a mixture of egg yolk and water.  Bake the eggs for 20 minutes, or until they are golden brown and serve immediately.


Sour Cream Sauce:

Blend and heat the yolks, sour cream, salt, sugar, mustard, lemon juice and pepper in a heavy, nonreactive saucepan until warm to the touch (120 degrees).  Stir in remaining ingredients and continue stirring and heating until the sauce thickens.  Season to taste and pour around the stuffed eggs on the plates.  Pass any extra sauce at the table.


Yield: 6 to 10 servings

The recipe was adapted from The Cuisine of Hungary by George Lang.