This week’s French Fridays with Dorie recipe (p 194) should have been so simple. Coddled eggs sitting on a little foie gras with some cream, steamed (or oven-baked) for a few minutes. Simple huh?
Well here’s the thing. I’m all for a little bit of foie every now and then but I didn’t want to buy a whole huge slab of it since I am on my own here in Paris. So I found a 40g package at the store but it was something like $7. Which I happen to think is a little excessive (I could buy 2kg of cherries at the market for that same price!). Also, since I only needed a tiny amount (like 10g) for one serving, I just couldn’t justify. Of course I could have eaten the rest, no problem, but I tend to go out for apéro if I’m doing that and I didn’t want it to go to waste – even that tiny amount. So I bought “mousse de canard au Porto“. At a much more reasonable price in a tiny portion as well.
Once I’d figured out my ingredient conundrum, I had another issue. Right now (and perhaps until I head South again at the end of the month) the oven in my apartment is not working. It doesn’t look like it can be replaced, although the new one is sitting on the floor in a box, for whenever they can figure out how to remove the old oven from where it is in the kitchen which is too narrow for it to fit through. I guess they built it in when the apartment was renovated, not thinking about how to get it out (or a new one in) in case they needed to… It’s causing me all sorts of grief actually – I have a bunch of recipes I need to test, and other recipes I am working on that require an oven. Like, these eggs. I would normally coddle an egg in the oven quickly – that’s how I have done them in the past. Dorie’s recipe called for steaming them which would have been fine had I had a steamer. Which I didn’t. Or a ramekin…. I didn’t really want to go and buy ONE ramekin and a steamer so I did a little kitchen hack that I thought would work…
1x chocolate mousse pot
1x wire sieve/ strainer
1x bowl upturned on top of saucepan (what’s with buying saucepans with no lids?)
Sadly, this was most definitely not a good hack – the glass dish got VERY hot very quickly and my egg was more “cooked” than “coddled” (in a very short amount of time). It did taste good though and I’d make it again – love the idea of the little “surprise” of the foie/ pâté at the bottom and it provided much-needed saltiness. I was thinking as I made this that bacon would have also worked – different texture but similar idea. Next time…
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