Friday, July 18, 2014
FFWD - Coddled Eggs with Foie Gras - err, Duck & Orange Pate
For French Friday with Dorie this week, we made Coddled Eggs with Foie Gras - except that in my case, the foie gras was replaced by Maggie Beer's Duck and Orange Pate. I was happy with my substitution, not just financially, but ethically as well. I have never had foie gras, and now that I know how it is produced, I am not keen to start.
These coddled eggs are unusually made in a steamer rather than being baked. The eggs are steamed until the whites become opaque, but leaving the yolk runny:
The pate is placed in the bottom of the ramekin before the egg, cream, herbs and salt and pepper.
I found this dish lacked a little punch. I prefer Spanish eggs, which have a bit of punch.
To see what the other Doristas thought of this recipe, visit the LYL section of the website.