Author Notes
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
Continue After Advertisement
Ingredients
-
2
farm fresh eggs
-
1.8 ounces
organic heavy cream
-
@1/4 teaspoons
fresh grated nutmeg
-
1 cup
sliced wild porcini (or other field boletus mushrooms, fresh or reconstituted)
-
2
shallots, finely chopped
-
2 tablespoons
butter or olive oil
-
1/2 teaspoon
Maldon salt flakes or sea salt
-
1/4 teaspoon
fresh milled mixed color peppercorns
-
1/2 cup
tender fresh spring peas, out of the pods
-
1/2 cup
grated gruyere or Gouda cheese (50g)
-
1
white marinated chopped anchovy filet, optional
-
1 ounce
mixed fresh herbs, including snipped chives and green scallion stalks, flat leaf parsley, and basil
-
1 ounce
pea shoots, arugula or cress
-
1/2 teaspoon
fresh grated gingerroot
Directions
-
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.
See what other Food52ers are saying.