Eggs à la Tripe

Name: Eggs à la Tripe
Ingredients: 6 whole Large eggs; 2 large Spanish onions (large) or yellow onions (Or 6 small ordinary onions); 2 tbsp Butter (for frying onions); 1 tbsp Butter (for sauce) (Add more if pan is too dry after removing onions); 1 heaped tbsp All-purpose flour; 1.5 cups Whole milk (Adjust quantity for desired thickness); 1 tsp Lemon juice; 0.25 tsp Grated nutmeg; 0.5 tsp Salt (To taste); 0.25 tsp White or black pepper; 1 tbsp Fresh parsley, chopped

A classic Anglo-Indian adaptation of the French dish Œufs à la Tripe. Hard-boiled eggs and tender onion rings are served in a rich, seasoned white sauce (Béchamel), garnished with crumbled egg yolks and parsley. Despite the name, there is no tripe in this dish; the egg whites are cut into strips resembling tripe.

Ingredients

6 whole Large eggs
2 large Spanish onions (large) or yellow onions (Or 6 small ordinary onions)
2 tbsp Butter (for frying onions)
1 tbsp Butter (for sauce) (Add more if pan is too dry after removing onions)
1 heaped tbsp All-purpose flour
1.5 cups Whole milk (Adjust quantity for desired thickness)
1 tsp Lemon juice
0.25 tsp Grated nutmeg
0.5 tsp Salt (To taste)
0.25 tsp White or black pepper
1 tbsp Fresh parsley, chopped

Instructions

1Place eggs in a pot of cold water. Bring to a boil, then remove from heat, cover, and let stand for 12 minutes. Transfer to an ice bath to cool completely.
2Peel the onions and cut them cross-ways into rings. Remove the tough white core from the center.
3Melt the frying butter in a large frying pan over medium-low heat. Add the onion rings and fry gently until they are tender and translucent, but strictly without browning them. Remove the onions from the pan and set aside.
4In the same pan, add the sauce butter (if pan is dry) and the flour. Stir to make a paste (roux) and cook for 1 minute without coloring. Gradually whisk in the milk until smooth. Bring to a gentle boil while stirring until it thickens into a sauce.
5Season the sauce with salt, pepper, lemon juice, and grated nutmeg. Return the cooked onion rings to the sauce and let them simmer gently together.
6Peel the cooled hard-boiled eggs. Cut them in half and remove the yolks. Set the yolks aside for garnish. Cut the egg whites into rings, similar in shape to the onions.
7Gently mix the egg white rings into the onion sauce and heat until everything is hot. Transfer to a serving dish. Crumble or sieve the reserved egg yolks over the top as a garnish, sprinkle with chopped parsley, and serve immediately.