Monday, March 31, 2008
Basted Egg and Fried Parsley Sandwich on Gougère
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.