Slow Eggs
At the CIA gift shop, they have nearly every imaginable kitchen gadget including, this time, these silicone egg poaching cups in the shape of broken shells that I found irresistible.I could imagine them floating in boiling water, each one filled with a perfectly poaching egg that I would slide onto perfectly toasted bread for a perfectly lovely breakfast for me and My Beloved, with the bonus of quick and easy cleanup.
All of that was true, too, except that it must have taken 30 minutes to cook eggs that would have taken 3 minutes if the eggs were directly in the water. So, if you're having a slow morning, these egg cups would be perfect - otherwise...
I'm going to try them with custard next and hope that being enclosed in the hot oven will be more successful for this impatient cook.
posted by Zoomie at
7:04 AM
5 Comments:
They are awfully cute but 30 minutes? Eek!
Uh oh. Insulation.
You might have just bought four oddly shaped but fun and useful potholders!
Dagny, yes, eek is right!
Cookiecrumb, ha! good idea! I'll try them out!
If you have the 30 minutes for eggs, why not try baked eggs but you can't use your cute little cups. I made this for a Sunday brunch and just added some great French bread and good coffee.
Baked eggs with spinach and mushrooms Gourmet | June 2004
Active time: 30 min Start to finish: 40 min
Makes 4 servings.
ingredients
10 oz baby spinach leaves
1/4 cup finely chopped onion
1 garlic clove, finely chopped
2 tablespoons unsalted butter
5 oz mushrooms, thinly sliced (2 cups)
1/3 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
4 large eggs
2 tablespoons finely grated parmesan
preparation
Put oven rack in upper third of oven and preheat oven to 450°F.
Bring 1/2 inch water to a boil in a 10- to 12-inch ovenproof heavy skillet (not cast-iron), then add half of spinach and cook, turning with tongs, until wilted, about 30 seconds. Add remaining spinach and wilt in same manner, then cook, covered, over moderately high heat until spinach is tender, about 2 minutes. Drain in a colander and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop.
Wipe skillet dry, then cook onion and garlic in butter over moderately low heat, stirring, until softened, 2 to 3 minutes.
Add mushrooms and increase heat to moderate, then cook, stirring, until mushrooms are softened and have exuded liquid, about 3 minutes. Stir in cream, salt, pepper, nutmeg, and chopped spinach and bring to a simmer. Remove skillet from heat and make 4 large indentations in spinach mixture. Break an egg into each indentation and bake, uncovered, until egg whites are set but yolks are still runny, 7 to 10 minutes. Lightly season eggs with salt and pepper, then sprinkle with cheese.
Cooks' note:
The yolks in this recipe are not fully cooked. If salmonella is a problem in your area, bake until yolks are completely set.
Add mushrooms and increase heat to moderate, then cook, stirring, until mushrooms are softened and have exuded liquid, about 3 minutes. Stir in cream, salt, pepper, nutmeg, and chopped spinach and bring to a simmer. Remove skillet from heat and make 4 large indentations in spinach mixture. Break an egg into each indentation and bake, uncovered, until egg whites are set but yolks are still runny, 7 to 10 minutes. Lightly season eggs with salt and pepper, then sprinkle with cheese.
Cooks' note:
The yolks in this recipe are not fully cooked. If salmonella is a problem in your area, bake until yolks are completely set.
NamasteNancy, this looks delicious - I'm going to try it! and I might be able to use the egg cups if I just divide the spinach mixture between the cups before cracking the eggs on top! I'll try it first on My Beloved to make sure it doesn't take forever to bake the eggs in these cups! ;-)
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