Ouef what? Andriana, you're sounding quite pretentious. Sorry folks, what I meant was really, French-Style Eggs in Pots Cooked on The Stove, Instead Of In the Oven. Because the usual way is to cook these eggs in a water bath in the oven and I thought, no way am I gonna play around with hot water AND a hot oven before coffee AND with 2 hungry kids! So being a mother and having this necessity to invent a quicker way, I took out a pot, filled it half-way with water and let it boil. Meanwhile I took out 2 small glass bowls or ramekins or teacups or anything than can withstand 100 degrees and poured all these ingredients inside each bowl (that's 2 eggs per bowl)
- 2 eggs
- 1 teaspoon (or more if you want) of creme fraiche
- Shakes of salt, black pepper, garlic powder.
- A little bit of smoked salmon
- Dried dill for more flavour. I love dill with fish and eggs. It just makes them so much more buttery and richer, somehow.
I placed the glass bowls into the pot with the water coming halfway up the bowls. Then I covered the pot and waited for about 5 minutes. However, I must warn you that there is quite the rattling going on inside the pot as the boiling water merrily tips and jiggles the bowls against each other and the bottom of the pot as it cooks. But as long as I've cooked it, nothing has ever been broken. But I would still say, do not use your best china for the eggs.
At the end of 5 minutes (or more if you want the yolks to be hard), it should be calling out to you like this :
I served it with toast soldiers and my kids loved to dip and eat them like that.
Yes, she really is saying "Gimme some of that!"
Now excuse me while I slurp.
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