Eggs Au Miroir
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Lightly butter a silver dish large enough to hold 12 eggs side by side.
Cook and serve
Carefully break the eggs into the dish, keeping the yolks intact.
Evenly sprinkle the salt over the eggs.
Cook on the hot stove for 1 minute.
Place the dish in a 400°F (200°C) oven for 1.5 minutes.
Remove from the oven and serve immediately.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Eggs
- Provide the main structure and body of the dish, with the whites setting and the yolks staying soft.
- Coarse sea salt
- Seasons the eggs and lightly firms the surface of the whites as they cook.
The step that matters
Placing the dish in the oven. Eggs cook quickly from the heat around them, so timing matters. Leaving them too long sets the yolks fully and dries the whites, while removing them too early leaves the whites runny.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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