Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Shirred Eggs with Smoked Salmon

Share
avatar
Lobo
Moderator
Moderator

Posts : 25069
Thanked : 1213
Join date : 2013-01-12

Shirred Eggs with Smoked Salmon

Post by Lobo on Mon 11 Jan 2016, 11:27 pm


Shirred Eggs with Smoked Salmon

Be the first to Write a Review
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 6
Small, soft curds form as eggs are gently cooked and stirred in the top of a double boiler set over simmering water. Add slivers of smoked salmon and a scattering of minced chives just before removing the creamy eggs from the heat, then serve.



  • Printer Friendly Version






  • 40

Ingredients:


  • 12 eggs
  • 7 Tbs. unsalted butter, cut into 1/2-inch pieces
  • 2 tsp. freshly ground pepper
  • 3 oz. smoked salmon, cut into slivers 1/4 inch wide
  • 2 Tbs. minced fresh chives
  • Salt, to taste (optional)
  • Grilled Toast

Related Recipes


  • Grilled Toast >


Wine Pairing

This pairs well with medium-bodied sparkling wines like the Dominio de la Vega Cava Brut Reserva Especial, Utiel-Requena from our Wine Club.

Directions:

In the bottom pan of a large double boiler, pour in enough water to reach just below the top pan. Bring the water almost to a boil. (Alternatively, use a large saucepan and a large metal bowl.)

In a bowl, lightly whisk the eggs. Stir in the butter pieces and pepper, then pour the egg mixture into the top pan of the double boiler. Whisk the eggs continuously until they start to thicken, about 10 minutes.

Add the smoked salmon and chives, and continue to whisk until a creamy mass of tiny curds has formed, 1 to 2 minutes more. The curds should be soft, not firm. Taste and season with salt if desired.

Transfer the eggs to a warmed platter and serve hot over grilled toast. Serves 6.
Adapted from Williams-Sonoma, Christmas Entertaining, by Georgeanne Brennan (Simon & Schuster, 2005).

    Current date/time is Wed 28 Jun 2017, 10:37 pm