Friday, July 18, 2014
FFWD Coddled Eggs with Faux Gras
A few months ago, when there was a lot of talk among the FFWD group about making two foie gras recipes, I started looking into alternatives. The varieties of meat I eat are very limited, and foie gras isn't one of them. It turns out that there are lots of options on the internet, and for reasons I don't remember I settled on this one, which uses chickpeas as the base and relies on caramelized onion, more butter, tawny port, and capers for flavor. I wanted to cook the chickpeas from scratch, so I started this recipe a couple of days ahead of time, but that was by far the hardest part. Once I started it the faux gras was a breeze, and the coddled eggs were easy enough. I accidentally ran out of cream so I used buttermilk instead, and I overcooked my eggs, but those were entirely my mistakes. Just as the water came to a simmer and I set up the steamer for the eggs we lost power. I checked the eggs (with a flashlight) at 5 minutes and the whites didn't seem like they had set at all so I let them keep going. I kept checking every few minutes, but I think the flashlight may have been misleading because they never seemed set. By the time I served the eggs, the yolks were set too. Oh well. We enjoyed these (in the dark! we didn't get our power back until the next morning) with tomatoes and potato salad. Paul said the faux gras didn't taste at all like the real thing, but it was good on its own. This is definitely a recipe I could see myself making again.