Monday, March 31, 2008

Basted Egg and Fried Parsley Sandwich on Gougère


By Cookbad

After my earlier gougère fail, I still had some of the dough left. . . or is it batter?

I decided to make large scale failing gougères, which turned out quite nicely, cheesey and between popover and brioche.

Then I basted some eggs, which is my new favorite way to make them.

You melt much more butter than is healthy to consume into a pan ocer med to low medium heat and let it melt.

Crack and egg into the pan and baste them by pouring the hot melted butter, spoonful by spoonful over the top of the egg until just as the very top of the yolk turns white, like in the below pict. Then it's done and can go on top of the sliced open gougère.

perfectly finished basted egg. Remove from heat when the top of the yolk shows white.

Then sautee up some chopped fresh parsley in the butter for 1-2 minutes, throw it on the egg, salt, eat.

16 comments:

Helen said...

mmmm, I too have a very unhealthy habit of cooking my fried eggs in an obscene amount of butter! Delicious. Nice touch with the 'basting' - I'm going to try that next time. I also like to fry bacon with it so I might try basting with the bacon fat too.

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Above all I believe in bacon fat.

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Sound so pretty good that part, about melt butter. I would try that in my breakfast with the egg and bread.

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