This Is Not Soubise.
Apr. 7th, 2019 11:10 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Coddled Eggses.
"This recipe is the closest we can come to poached eggses in the cooker without simply using the saute function to boil water and poach - at which point, seriously, there's no reason not to use a saucepan on the stove."
1 cup water
butter or oil to grease the ramekins (ramekin ramekin ramekin) (I used spray oil)
4 large eggses (I used duck)
4 tsp cream
other stuff (I used fresh thyme)
Place a heatsafe trivet in the Instant PotTM. Pour in the water. Grease the inside of four ramekins. Add any flavorings to the bottom of each. Crack an egg into each, then spoon 1 tsp cream on top, and season with salt and pepper.
Stack the ramekins on the trivet, making sure that no ramekin completely covers another. Lock the lid on the pot and cook on low pressure for 2 minutes with the keep warm setting off. Unlatch the lid and transfer the hot ramekins to heat-safe plates. Dig in!
What worked: This was like an IP-version of Oeufs en Sousbise rather than like actual poached eggses. Very tasty for relatively minimal time and effort.
What didn't: The bits of fresh thyme underneath didn't add much. I had to use too-large ramekins; between making rillettes a few weeks back, saving various forms of cooking grease, and breaking one last week when washing up after the Chocolate Pudding, we didn't have enough clean unused ones. Between the larger crocks and using duck eggses, the white next to the yolk was not quite cooked. The rest of the eggses were beautifully done, though.
Will I make it again? Sure. I'll probably try smaller ramekins first, as we quite like using the duck eggses. I might go full-Soubise and put onion sauteed in butter underneath.
"This recipe is the closest we can come to poached eggses in the cooker without simply using the saute function to boil water and poach - at which point, seriously, there's no reason not to use a saucepan on the stove."
1 cup water
butter or oil to grease the ramekins (ramekin ramekin ramekin) (I used spray oil)
4 large eggses (I used duck)
4 tsp cream
other stuff (I used fresh thyme)
Place a heatsafe trivet in the Instant PotTM. Pour in the water. Grease the inside of four ramekins. Add any flavorings to the bottom of each. Crack an egg into each, then spoon 1 tsp cream on top, and season with salt and pepper.
Stack the ramekins on the trivet, making sure that no ramekin completely covers another. Lock the lid on the pot and cook on low pressure for 2 minutes with the keep warm setting off. Unlatch the lid and transfer the hot ramekins to heat-safe plates. Dig in!
What worked: This was like an IP-version of Oeufs en Sousbise rather than like actual poached eggses. Very tasty for relatively minimal time and effort.
What didn't: The bits of fresh thyme underneath didn't add much. I had to use too-large ramekins; between making rillettes a few weeks back, saving various forms of cooking grease, and breaking one last week when washing up after the Chocolate Pudding, we didn't have enough clean unused ones. Between the larger crocks and using duck eggses, the white next to the yolk was not quite cooked. The rest of the eggses were beautifully done, though.
Will I make it again? Sure. I'll probably try smaller ramekins first, as we quite like using the duck eggses. I might go full-Soubise and put onion sauteed in butter underneath.
