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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Shirred Eggs with Smoked Salmon

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Shirred Eggs with Smoked Salmon Empty Shirred Eggs with Smoked Salmon

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

    Shirred Eggs with Smoked Salmon Img32l
    Shirred Eggs with Smoked Salmon
    Shirred Eggs with Smoked Salmon Translucent
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    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.






    • 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


    Shirred Eggs with Smoked Salmon Wine-pairing-icon-white

    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 Fri 12 Jul 2024, 6:47 am