1 1/2 cups white wine
1 1/2 cups water
1/2 cup lemon juice
1/4 cup orange juice
1 teaspoon lemon zest
1 teaspoon orange zest
1 teaspoon lemon zest
8 eggs
1 teaspoon lemon zest
1/2 teaspoon vegetable oil
salt to taste
ground black pepper to taste
In a large bowl, mix wine, water, lemon juice, orange juice, lemon zest, orange zest, lemon zest, lemon zest, orange zest and lemon zest. Mix thoroughly.
Place eggs in a small, nonstick saucepan; place over low heat. Place eggs 1 1/2 inches apart in saucepan. Cover, and place over low heat. Cook, covered, 5 minutes to 1 minute. Remove from heat, and let eggs stand in pan. Remove from heat. Place sterilized chicken in pan and cook, covered, 5 minutes to 1 minute. Remove chicken from pan.
Meanwhile, heat oil in large skillet to 375 degrees F (190 degrees C).
Place egg yolks in a small saucepan, and pour over yolk mixture, stirring gently so that all eggs are in hot water. Cover, and bring mixture to a simmer over medium heat, stirring constantly. Pour egg yolk mixture into pan; stir gently to get all of the mixture into the bottom of pan.
Pour cornstarch into saucepan. Bring mixture to a boil, and pour over egg mixture. Stir gently over low heat.
Remove pan from heat, and allow to cool. Pat yolks into yolks thoroughly before stirring in butter. Pour over yolk mixture. Cover, and chill until set.