Having had a disaster with a mushroom moussaka attempt, truly warranting the name messaka, I have abandoned that recipe altogether. Actually it was pretty symbolic of how the whole frenzied week has been going. But I have tried one other new recipe using egg coddlers. This recipe is adapted from the brochure with the Wihlem Wagenfeld Jenaer Glas edition, one of which I ordered through a site in England recently. Fair warning: the postage may exceed your item! Here is my result. —Sagegreen
What You'll Need
farm fresh eggs
organic heavy cream
fresh grated nutmeg
sliced wild porcini (or other field boletus mushrooms, fresh or reconstituted)
shallots, finely chopped
butter or olive oil
Maldon salt flakes or sea salt
fresh milled mixed color peppercorns
tender fresh spring peas, out of the pods
grated gruyere or Gouda cheese (50g)
white marinated chopped anchovy filet, optional
mixed fresh herbs, including snipped chives and green scallion stalks, flat leaf parsley, and basil
pea shoots, arugula or cress
fresh grated gingerroot
Place the eggs in a bowl. Using whisk beaters begin to whip the eggs. Slowly pour in the cream and continue to beat until foamy. Sprinkle in the nutmeg.
Melt the butter (or olive oil) in a skillet. Add the shallots and saute for 1 minute. Add the mushrooms and fresh peas to saute for two minutes. Season with salt and pepper. Preheat the oven to 275 or 300 degrees.
Fold the mushroom mix into the eggs and cream. Stir in the grated cheese and optional anchovy. Next add the fresh herbs, greens and ginger. Pour this mix into 4 buttered egg coddlers (4.5 oz size or custard cups). Lock the coddlers (or cover and seal the custard cups).
Place the coddlers in a large pan for a water bath. Fill the pan 2/3 of the way with very hot water (@180 degrees). Bake in a low oven (275) for about 45 minutes to an hour or a moderate oven (300) for 30 to 45 minutes to your desired degree of softness/hardness.