Macaroni and Eggs
A comforting Anglo-Indian dish consisting of tender macaroni mixed with sliced egg whites, coated in a rich white sauce, and elegantly garnished with whole egg yolks and blanched parsley.
Ingredients
- 0.5 pound Macaroni (Approximately 225g)
- 4 whole Eggs
- 2 tbsp Butter (For the white sauce)
- 2 tbsp All-purpose flour (For the white sauce)
- 1.5 cups Milk (For the white sauce)
- 1 handful Fresh parsley
- 1 tsp Salt (Plus more for boiling water)
- 0.5 tsp Black pepper (Freshly ground)
- 2 quarts Water (For boiling pasta and eggs)
Instructions
- 1Place the eggs in a pot of cold water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Transfer immediately to a bowl of cold water to cool.
- 2Bring a large pot of salted water to a boil. Add the macaroni and cook until nearly tender (al dente). Drain well.
- 3Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Simmer gently until thickened.
- 4Peel the cooled eggs. Cut them in half lengthwise. Carefully remove the yellow yolks without breaking them and set aside. Cut the egg whites into rings (slices). Briefly blanch the parsley in boiling water, drain, and chop finely.
- 5Mix the sliced egg white rings with the cooked macaroni on a serving dish. Season generously with salt and pepper. Pour the white sauce over the mixture.
- 6Sprinkle the chopped blanched parsley over the sauce. Ornament the dish by placing the eight half-yolks on top.