Mimic Shirred Eggs

Shirred eggs.  Baked eggs.  “Fried eggs in the days prior to a fancy cooktop on which skillets could be placed to fry things.”  Slow fried eggs with toppings.

I attempted a proper recipe at this and found the need to prepare the oven a bit annoying — because I had no other need to use it (heating these days is from the Central Dragon, not a constantly running hearth).  After scrying the alternate realms for a bit, I realized that the way I prepared these was basically “slow fried eggs”.  The objective isn’t to “fry” the egg, have it “over-{any} style”, or make “sunny side up”, but cook it through “low and slow” so the toppings settle in, the cream doesn’t curdle, and everything firms up nicely.

I accompanied these with toast, as is proper.  When baked, I baked them for 12m, added the cheese, then baked for 3m more.  I didn’t time this on the stovetop, I eye-balled it.  Ow.

What went in the pan:

 

  • 2 eggs
  • 1T heavy cream (half-and-half would work, but not light cream)
  • salt
  • pepper
  • chives
  • paprika
  • Gruyere cheese

What else went in the belly:

  • toast
  • a wee dob of mint jelly, “on the side”

I used a very small cast iron pan for this (the #2).  It fit everything perfectly.

Warm the pan on a burner on really low heat. I set my gas burner on a 3, so maybe a 2 for an electric?

Crack eggs individually into a cup and add into the pan.  (Good practice to catch a bloody-egg before it touches other ingredients).

Drizzle with cream.

Season with salt, pepper, chive, and paprika. I used savory instead of salt and pepper in one attempt. General “seasoning” seems to be the thing. For the chives I have a jar of freeze-dried chives which you should be able to get at any store. They’re great for a oniony taste without the hassle of an onion. In this case, also without the moisture of bulk.

When the eggs look almost done, crumble the Gruyere over them. Feta could also work. I read about Parmesan and mozzarella, but I think Parm is too subtle in flavor and moz is probably too stringy and wet. Something crumbly, dry, and pungent is nice. Blue Cheese would work too.

Let cheese melt a bit and “plate”.

I started toast going at “about the right time” so it would be toasted and buttered right around the time the eggs were ready.

An alternate version of this is to put a piece of ham (slab, obviously) at the bottom of the pan. That might be where baking this is better. But for just eggs, the stove-top approach was really easy.

At least this mimic doesn’t bite back… unless you season it to do so!

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Chocolate Sauce of …

How really to describe chocolate sauce, especially one that works out so nicely.  This one uses cream, but I could see it using a coconut or almond alternative.  That I should try at some point to see how those flavors play in this.  I’ve been making this for a few years as a drizzle for angel food cake, and recently as a way to make my own chocolate sauce for mochas.

  • 1/2 C Baking Cocoa
  • 1 C Granulated Sugar
  • 1t Cinnamon
  • 1/2 C Water
  • 1/4 C Heavy Cream (Light works as well)
  • 1T Kahlua

In a small saucepan [1] combine the cocoa, sugar, cinnamon and water.  Mix well [2].  Bring to a boil over medium heat and stir constantly for 5 minutes once it boils.  Remove from heat and add the cream and kahlua.  Let it cool completely [3] and then store it in a tight sealing container.

And now for some notes.

[1]  I use a saucier.  This is far from being fancy, more of an accident, but now I can recommend it and seem fancy.  This distributes the heat well, but also by design it is a lot easier to stir in.  If you get the right shape one, these are also great for steaming things in (with a basket) or heating soups in.  Mine in an integral part of my cooking routine for a lot of things outside of sauces due to the distribution of heat.

[2] Yeah right.  Ever try to mix cold ingredients?  Just turn the heat on and stir.  Ideally you have it all mixed before this boils.

[3] I find this is easier to pour when molten.  I store it in a 1 pint Ball jar, and put a spoon in it prior to pouring in the hot liquid.

When making a mocha with this, I’ll use about 1T of the sauce — maybe 4t.  It’s all ‘ish’.  I’ve also taken to putting a few drops of peppermint extract to have my own peppermint mocha.  Yum!