What You Need to Know
The Maillard reaction occurs when the egg and béchamel sauce are fried, creating new flavor compounds. The egg is cooked by heat, denaturing the proteins and changing its texture and appearance.
Key Parameters
Equipment
cast iron skilletbroilerbain-marie
Steps
- 1.
Croque Provençal (Provence, France): Adds roasted vegetables and herbes de Provence to the classic preparation
- 2.
Croque Norvégien (Norway): Uses smoked salmon instead of ham with dill-infused béchamel
- 3.
Croque Madame Royale (Belgium): Elevates the dish with truffle béchamel and foie gras
The Science
Primary Reaction
Maillard reaction