Photo: Elle Hughes
Coddled Sea Island Farm Egg with Stone Crab
21 ingredients
20 min + 25 min
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
1114
Calories
82g
Protein
66g
Fat
49g
Carbs
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Parsnip | 1/2 cup (78g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Brioche | not in our table | 0 |
| Truffle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 6-8oz ramekins or small cocottes
- 8 locally sourced eggs
- 1 pound picked fresh stone crab meat (you can substitute lump crab)
- 1 cup English peas, blanched (I substituted Lady peas that were cooked for about 10 minutes)
- 4 thin slices of country ham or prosciutto, julienned (I used prosciutto)
- 1 cup parmesan-truffle cream (recipe follows)
- 1 quart parsnip cream(recipe follows)
- 3 Tablespoons butter
- 1 Tablespoon fresh snipped chives
- Sea Salt
- I loaf of brioche, sliced and lightly toasted
- 1 cup heavy cream
- 2 oz piece parmesan rind
- 2 drops of black truffle oil
- Pinch salt
- 2 cups parsnips, peeled, diced
- 1 small leek, white part only, diced
- 1 cup whole milk
- 3/4 cup heavy cream
- Fresh bay leaf
- 1 teaspoon salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes