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Learned hazy details of an egg technique, but no luck finding a recipe: soft-boiling, then scrambling -- any ideas?

asked by @miglorious over 6 years ago

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5 answers 2425 views
Greenstuff
Greenstuff

Chris is a trusted source on General Cooking

added over 6 years ago

I'm not sure what you're getting after here, but maybe this will help you find what you're looking for. Many years ago, I lived in Belgium, and our classic "sauce" for asparagus was pretty much what you describe. Partially boiled eggs, scrambled, with the addition of butter and a little lemon juice. It was remarkably delicious and made the asparagus a main dish throughout its season.

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Kristen Miglore
Kristen Miglore

Kristen is the Creative Director of Food52

added over 6 years ago

That sounds amazing -- what was the consistency and color of the sauce -- thin, smooth, and yellow, or more mottled and clumpy? And do you recall how long you cooked the egg? Thanks so much.

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Greenstuff
Greenstuff

Chris is a trusted source on General Cooking

added over 6 years ago

More mottled and clumpy than smooth but with just a bit of egg yolk still available to make the sauce. I don't really recall the cooking time, but I'd describe it as just past the soft-boiled and slightly into the hard-boiled stage.

btw, I seem to be getting just a fraction of my notifications the past couple days. I did get pestopasta's and think he/she has it, though no way would we have used French for that dish! If it's Flemish, it's "op Vlaamse wijze" or more likely "op zijn Vlaams."

bigpan
added over 6 years ago

I have enjoyed a poached egg over asparagus at fine Italian restaurants but when at home have done it with poached quail egg. The size is better for an appetizer rather than chicken egg.

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pestopasta
added over 6 years ago

Sounds like Asparagus à la Flamande (Flemish-style): asparagus spears topped with mashed hard boiled eggs, lemon, melted butter, salt and pepper and a parsley sprinkle.

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