4 - 6 eggs
1 - 2 cups heavy cream
1⁄2 teaspoon dried marjoram
3 green onions, sliced fine
Bring the cream to a boil (use a heavy non-stick pan and enough cream or the eggs will stick and burn on the bottom)
Add marjoram, green onions and salt to taste.
Boil cream for about 4-6 minutes until it begins to thicken.
Add eggs and cover immediately. (Crack eggs into a shallow dish to avoid shell issues.)
Cover and cook 3 - 4 minutes.
Jiggle the pan or lift up an egg with a slotted spoon to see how done they are. Don’t peek too often because they need the steam. If the tops of the eggs don’t seem to be cooking but the bottoms are set, put the pan under the broiler, and stand there until the tops set.
When done, lift out eggs onto heated plates. Get all the pieces of egg out and return the sauce to heat, reduce if necessary. Pour over the eggs.
Don’t try to cook too many eggs at a time. Four or five works best. If doing a quantity, make Mousseline Sauce separately. Recipe is in Sauce section and poach the eggs using a steamer or egg poaching pan.