L’Oeuf Neuf: A new way to cook an egg, with thanks to Buvette
Steamed eggs seem preternaturally light and they are, well, steaming hot, hotter than eggs off the griddle. That they are so hot and stay hot for a while convinces me that I could make them one-at-a-time when friends come for dinner. I want to serve them with mushrooms or asparagus or leeks as a starter. Or maybe with something salty, like fish roe (or caviar) or bottarga or … you can see how quickly the eggs inspire good ideas.