Presenting Eggs

A plain boiled or poached egg cries out for a cosmetic touch of sauce, be it béchamel, cheese sauce, velouté, butter sauce, or even brown sauce. Mayonnaise is the top choice for salad eggs, often with a touch of tomato, herb, or a single slice of jet black truffle. Omelets can be garnished with a spoonful of their flavoring, or a ribbon of sauce around the dish. Many eggs benefit from an edible container such as a pastry tartlet shell, or a fried or toasted croûte of bread. Lighter alternatives include a bed of spinach, sliced tomatoes, or artichoke bottoms. When neatly sliced, hard-boiled eggs add colorful appeal to cold dishes like spinach salad or fish mousse, while fluffy sieved yolk forms a pretty garnish.