Coddled Eggs with Foie Gras

Coddled Eggs with Foie Gras

Look at me!  I’m posting the correct French Fridays with Dorie recipe on the correct day!  We made one of the “diciest” recipes in the book:  Coddled Eggs with Foie Gras.

Foie gras pâté is not one of the easiest ingredients to come buy.  I didn’t have the time to drive all over town looking for it, so I ordered mine from D’Artagnan.  Because shipping was so expensive (they have to FedEx it overnight) I ordered a few more goodies to maximize the cost:

French Goodies

I can’t wait to try everything!

To make Coddled Eggs with Foie Gras, a few small chunks of foie gras pâté are placed in the bottom of a ramekin.  Carefully break an egg on top and season with salt and white pepper.  Spoon a little cream over each egg, then sprinkle with fresh tarragon and parsley.  Dorie recommends a few slices of black truffle (if you can find/afford them).  I found a foie gras pâté that contained black truffles, so I got the flavor without the expense.

Coddled Eggs

Finally, the ramekins are placed in a large steamer and cooked until the whites are set but the yolks are still runny.  Actually, I didn’t do this.  I really don’t like runny yolks, so I cooked mine a little longer until the yolks were just set.  The end result is basically a decadent version of shirred eggs.

Coddled Eggs with Foie Gras

The verdict?  Very rich, with delicious flavor.  That was my opinion.  My husband would not try it.  He just didn’t like the idea of eating duck liver (he is not even aware of the controversy surrounding the production of foie gras).  So, this was fun to try, and I liked it, but I will not likely be making it again.

Are you interested in finding out how the other FFWD participants liked Coddled Eggs with Foie Gras?  Check it out here!



Filed under Cooking

11 responses to “Coddled Eggs with Foie Gras

  1. You are a champ! I did not even try to buy foie gras. Glad you enjoyed the end result.

  2. Nana

    Those eggs look perfect. Your husband missed out big time. I like your stash from
    D’artagnon, I am sure it will all be delicious.

  3. I like the look of your goodies! I feel so conflicted whenever I eat foie gras. I love the flavor but get uncomfortable with the process.I think your husband missed out on some big time flavor!

  4. Look at all those goodies from d’Artagnan! YUM!

  5. Emily

    Love all the goodies you got, smart thinking!! Looks DelisH!

  6. Wow, Karen, you are the Big Spender this week but you (and, hopefully, your husband,) will have a good time trying out your ds’Artagnan products. Yep, Fed Ex is a bit steep, huh? I think I would have enjoyed this more if I had baked my egg ramekin rather than steamed it. I’m not into runny eggs so I overcooked mine. Probably won’t return to this recipe either.

  7. Go you !!! How cool that you went for it with all your fun goodies – it really can be a treat to try some of the ingredients Dorie includes in this book. Your selections look as yummy as your coddled eggs and I am sure you will enjoy it all (even if hubby is not on board with ALL the items….more for you 🙂

  8. Ooh, I love that you got some extra goodies from D’Artagnan! Glad you enjoyed your eggs 🙂

  9. All of your goodies look so fun! I saw some duck confit next to the pate I bought for this, and want to go back and try some.

    Happy that you enjoyed these so much. They were good, but not amazing, though I did forget my truffle salt, so I’m sure that would have made a difference.

  10. These were definitely decadent, but delicious! I love the picture of your D’Artagnan order. Looks fabulous. And, your styling on the egg photo is really nice.

  11. I love D’Artagnan’s products (I used the same pate as well).
    It looks delicious!

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