Finely chop the garlic and shallots and sweat in the Debic Roast & Fry.
Add the vegetable stock and cooking cream and reduce to 2 liters.
Chop finely in the blender, pass through a sieve and season with salt and pepper.
Bring the eggs to room temperature and cook for 6 minutes in boiling water.
Cool in ice water straight away. Peel the eggs and heat up to order.