Shirred eggs -- Oeufs sur le plat -- Oeufs miroir
I know I saw The French Chef episode called "Elegant Eggs" ( the video in a new window ) with these cool eggs. But I had forgotten it (as I have most things I saw in the 1960s). So it was with a sense of revelation that I discovered a new (to me) way to fix eggs. And super fast (MAFC I p. 122) and so versatile. You can throw anything on them, almost, including chicken livers!--Julia puts this first! Plain (or with cream and cheese) it takes only 5 minutes. With sauteed chicken livers it takes 10 minutes. And they really do come out "perfect," as she says in the video. Serves two as a first course 2 eggs olive oil cooking spray [optional:] 2 tablespoons cream or crème fraiche [optional:] 2 tablespoons grated Parmesan or Swiss cheese [optional:] chopped herbs or scallion tops Heat the broiler and place the rack in the closest position to it. Place a half sheet or shallow pan over two burners on high heat and add 1/4 inch water. Spray small two shallow dishes (3-4...
Comments
Post a Comment