Almost a tortilla: Spanish cheese eggs
In the great book of Mediterranean cuisine by Alain Ducasse, you can read for hours and always discover something new in this brick-heavy compendium with captivatingly unpretentious photos. The Spanish cheese eggs, for example, in an elegant version where they are made interesting by dried Parmesan. For four people you need:
- 50g parmesan, grated
- 1 onion
- 40 g Butter
- 300 g cheese (e.g. Gouda), grated
- 12 Owner
200 ml white wine Heat a non-stick pan. Sprinkle in the parmesan in batches to form a small circle. Allow to melt for five minutes, remove and leave to dry on paper towels. Peel and chop the onion and sauté in a pan without browning. Add cheese, let melt. Pour in the wine, mix until smooth, then slowly add the beaten eggs. When the mass is like very soft scrambled eggs, pour into a buttered baking pan and cook in the oven at 150 degrees for about five minutes. Slice and garnish each portion with one or more cheese wedges. It goes well with white bread and a light, not too strong beer.
Goes well with rice: eggs with coconut milk sauce
Hard-boiled eggs lie on the plate under a light-colored blanket when they are poured over with this sour-fresh, very spicy Asian coconut milk sauce. Gathering the ingredients is a bit of a hassle; the taste is worth the effort. It takes to baste six to eight eggs:
- 1 TL Bockhornkleesamen
- 1 onion, very finely chopped
- 2 large tomatoes, skinned
- and chopped
- 3 fresh green chillies, cut into fine ones
- rings cut
- 15 fresh curry leaves,
- Substitute Indian basil
- 2 THE Tamarindenmark
- 2 cinnamon sticks
400 ml coconut milk Cover the fenugreek seed with warm water and leave to soak for two hours. Then sauté the onions in neutral oil in a saucepan, add the tomatoes and stew briefly, add the coconut milk and the remaining ingredients. Simmer uncovered for about 15 minutes. Season to taste with ground turmeric, salt and lime juice.
High percentage with vanilla: eggnog
Tastes wonderful with fruity cakes: eggnog, preferably homemade. What matters is the quality of the eggs and the type of alcohol used, white rum or vodka being the most common. There are countless recipes, one good one that is highly likely to work for everyone is the following:
- 8 egg yolks
- 250 ml white rum
- 250 ml condensed milk or cream (then the liqueur will be thinner)
- 250g powdered sugar
- Mark of a vanilla bean
Slowly heat all the ingredients in a bowl to a temperature of 70 degrees. Let steep at this temperature for seven to eight minutes, stirring gently. Pour into screw top bottles (makes about 800 ml).
Stirring work: œufs mayonnaise
The good is sometimes very simple, at least when it is made with the best ingredients. It’s the same with the classic French œufs mayonnaise: they live off the freshly mixed mayonnaise. It’s easy if you follow this guide from Frank Möbes, Culinary Director of Frankfurt’s Mook Group. Ingredients for four people:
- 8 eggs (size L),
- 1 EL Dijonsenf, Salz, Pfeffer
- For the mayonnaise:
- 2 egg yolks,
- 1 EL Senf,
- 1 Tbsp Champagne vinegar,
- juice of half a lemon
- 200 ml grapeseed oil
- sugar, sea salt (large pinches)
- For the decoration:
- paprika powder, chives.
Hard boil the eggs for eight minutes. Drain, peel and halve. Gently scoop out the yolks. Mix the egg yolks with the mustard, season with salt and pepper. Stuff back into the egg halves.
Mix the ingredients for the mayonnaise in a stand mixer, slowly pouring in the oil. To serve, place the half eggs cut side down on the plates. Pour mayonnaise over, decorate with paprika and chives.
Delicate and light: Îles flottantes
For that cruise feeling: Îles flottantes, floating islands, is the name of this wonderfully light dessert, for which you need very fresh eggs and a good vanilla sauce. The ingredients for four servings, based on a recipe by Frank Möbes:
- For the vanilla sauce:
- ½ liter milk
- 1 vanilla bean
- 2 egg yolks
- 40 grams of sugar
- 2 tsp cornstarch
- For the islands:
- 4 egg whites,
- 2 tablespoons sugar,
- 1 splash of lemon juice
- 200ml milk
For the sauce, heat half a liter of milk with the scraped pulp of the vanilla bean. Cream the egg yolks with the sugar and stir in the starch. Slowly whisk the hot milk into the egg mixture, then pour everything back into the saucepan, stir and set aside.
For the islands, beat the egg whites, sugar and lemon juice until stiff. Boil the milk, cut four dumplings from the egg whites and poach in the hot milk for 30 seconds. Turn and poach for another 30 seconds. Divide the vanilla sauce among the dessert bowls, place the egg white dumplings on top.