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:
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.
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.
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!