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.
L’Oeuf Neuf: A new way to cook an egg, with thanks to Buvette
And then, that night, I made myself a little dinner. This time I added a splash of cold water to the egg and I think it was the water that made the egg even fluffier and lighter. Okay, I’ll say it: made it ethereal! I put the egg on some lightly toasted bread, spooned some salad next to it and then drizzled oil over the egg and finished it with a little ricotta that I’d mixed with chives, parsley, dill, lemon zest and olive oil. Once again, swell.
Merci Buvette – I needed a new obsession.