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Recipe details
Layered Cream and Onion Egg Slices
A French oven-set egg gâteau made in thin layers with softened onion and cream, sliced for an elegant dinner serving.
≈ 185 kcal/100 g · ≈ 569 kcal/serving
50 minMediumFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Heavy cream100 ml
Yellow onion100 g
Eggs2 large
Cooking oil5 ml
Salt1 g
Cookware and utensils
Small loaf pan
Skillet
Bowl
Whisk
Parchment paper
Directions
01
Heat the oven to 180°C.
Products
No products at this step
Action
Preheat
Time
10 min
Temperature
180°C / 350°F
02
Line the loaf pan with parchment.
Products
No products at this step
Action
Line
Time
2 min
Temperature
Room temperature
03
Heat the oil in the skillet.
Products
Cooking oil — 5 ml
Action
Heat
Time
2 min
Temperature
Medium heat / средний огонь
04
Cook the onion until translucent.
Products
Yellow onion — 100 g
Action
Cook
Time
8 min
Temperature
Medium-low heat / средний-слабый огонь
05
Whisk the eggs, cream, and salt in the bowl.
Products
Eggs — 2 large; Heavy cream — 100 ml; Salt — 1 g
Action
Whisk
Time
3 min
Temperature
Room temperature
06
Spread one-third of the onion in the pan.
Products
Yellow onion — 100 g
Action
Layer
Time
1 min
Temperature
Room temperature
07
Pour one-third of the egg mixture over the onion.
Products
Eggs — 2 large; Heavy cream — 100 ml
Action
Pour
Time
1 min
Temperature
Room temperature
08
Repeat the onion and egg layers twice.
Products
Yellow onion — 100 g; Eggs — 2 large; Heavy cream — 100 ml
Action
Layer
Time
3 min
Temperature
Room temperature
09
Bake until firm and the center reaches 74°C.
Products
Eggs — 2 large; Heavy cream — 100 ml
Action
Bake
Time
20 min
Temperature
180°C / 350°F
10
Slice the gâteau and serve warm.
Products
No products at this step
Action
Slice
Time
1 min
Temperature
Warm / теплый
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
