Eggs A La Reine
This chef-curated Eggs A La Reine offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 37g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 322 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Eggs A La Reine offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Eggs A La Reine to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Eggs A La Reine, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 6 eggs
- 1/2 pint of chopped cold cooked chicken
- 1/2 can of mushrooms
- 2 tablespoonfuls of butter
- 2 tablespoonfuls of flour
- 1/2 pint of milk
- 1/2 teaspoonful of salt
- 1 saltspoonful of pepper
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Use ordinary shirring dishes for the eggs; butter them, break into each one egg, stand these in a pan of boiling water and in the oven until they are "set." Rub the butter and flour together, add the milk, stir until boiling, add the salt, pepper, chopped chicken and mushrooms, and put one tablespoonful of this on top of each egg and send at once to the tableStep 2: Technique & Execution
This is also nice if you put a tablespoonful of the mixture in the bottom of the dish, break the egg into it, and then at serving time put another tablespoonful over the topStep 3: Technique & Execution
EGGS AU MIROIR Cover the bottom of a graniteware or silver platter with fresh bread crumbs, break in as many eggs as are needed for the number of persons to be servedStep 4: Technique & Execution
Put bits of butter here and there, stand the platter over a baking pan of hot water in the oven until the eggs are "set," dust them with salt and pepper and send them to the tableStep 5: Technique & Execution
EGGS A LA PAYSANNE 6 eggs 1/2 cupful of cream 2 tablespoonfuls of grated onion 1 clove of garlic 1/2 teaspoonful of salt 1 saltspoonful of pepper Add the onion and the garlic, mashed, to the cream; pour it in the -Chef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 322 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 37g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 23g | Complex, slow-digesting dietary fiber |
| Fat | 17g | Wholesome dietary lipids for micronutrient absorption |
Eggs A La Reine
This chef-curated Eggs A La Reine offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Poached eggs | Firm tofu slices (lightly pan-seared) or avocado slices (for a rich plant-based fat source) |
| Baby spinach | Swiss chard, baby kale, or arugula (wilt at the same temperature/time) |
| White vinegar | Lemon juice or apple cider vinegar (acid helps egg whites coagulate) |
Instructions
Technique & Execution: Use ordinary shirring dishes for the eggs; butter them, break into each one egg, stand these in a pan of boiling water and in the oven until they are "set." Rub the butter and flour together, add the milk, stir until boiling, add the salt, pepper, chopped chicken and mushrooms, and put one tablespoonful of this on top of each egg and send at once to the table
Technique & Execution: This is also nice if you put a tablespoonful of the mixture in the bottom of the dish, break the egg into it, and then at serving time put another tablespoonful over the top
Technique & Execution: EGGS AU MIROIR Cover the bottom of a graniteware or silver platter with fresh bread crumbs, break in as many eggs as are needed for the number of persons to be served
Technique & Execution: Put bits of butter here and there, stand the platter over a baking pan of hot water in the oven until the eggs are "set," dust them with salt and pepper and send them to the table
Technique & Execution: EGGS A LA PAYSANNE 6 eggs 1/2 cupful of cream 2 tablespoonfuls of grated onion 1 clove of garlic 1/2 teaspoonful of salt 1 saltspoonful of pepper Add the onion and the garlic, mashed, to the cream; pour it in the -
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Storage & Freezing Tips
- Refrigerator: Store in an airtight container for up to 2 days. Keep the components separate if possible to preserve texture.
- Reheating: Reheat gently in a skillet on medium-low heat with a splash of olive oil or butter.
- Freezing: Freezing is not recommended for this dish because ingredients like eggs become soggy, rubbery, or mushy when defrosted.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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