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.
See now I was thinking that Maggie's Pheasant Farm pâté would be a treat in this! Love your runny yolks. Due to a series of mishaps, I overcooked mine :( But I liked them enough to make again - they do scream out for other stuff" though! (Flavours)
ReplyDeleteI didn't even get a chance to taste these, but Bill enjoyed!
ReplyDeleteDuck and orange pate sounds delicious.
ReplyDeletePeople are coming up with some great substitions this week.
I don't enjoy eggs that much but I asked my dad and he agreed, he way prefers Spanish eggs as well!
ReplyDeleteCheers
Choc Chip Uru
I had to google spanish eggs and must say they are two different dish (I will try SE a go!). I did enjoyed this (mine was minus the foie gras and truffles) though.
ReplyDeleteDuck and orange pate sounds quite good. I am going to check out spanish eggs, never heard of that. I enjoyed this but mine were a bit
ReplyDeleteovercooked. More like hard boiled....
I think several of us skipped the foie gras on this one. I found it delicious though.
ReplyDeleteYour yolk set absolutely perfectly, and is such a lovely shade of orange. I'm impressed! I'm sorry you didn't like this one better. I hope you enjoy the next one.
ReplyDeleteGaye, your coddled egg looks just perfectly prepared - glad that you found a tasty substitute for the foie gras!
ReplyDeleteNice substitution. The duck and orange sounds like and intriguing (and delicious) combo. Looks like you got the coddling technique perfectly done- and not over done - great job.
ReplyDeleteWhat are Spanish eggs? Guess I will have to google it. Yeah, I'm not too wild about foie gras either and used a very nice paté (which I still enjoyed today with my FFWD soup for next Friday).
ReplyDeleteIt sounds like pate made a nice substitution.
ReplyDeleteI never heard of Spanish eggs either. I just looked them and they look really good. Will have to try. Glad you found something to substitute for the foie gras. I used a different kind of pate too.
ReplyDeleteSomehow you managed to make liver look attractive to me...hats off to you! lol
ReplyDelete