I haven’t been keeping track exactly, but this may well be the most expensive French Fridays with Dorie recipe yet. And I was as shocked and appalled as anyone to find that I didn’t love it! What? Seriously. I love coddled eggs, I LOVE foie gras AND truffles. So why the heck didn’t I love this dish? I’m still not 100% sure, but somehow the individual flavors just didn’t come together for me. I did have some issues with the cooking time and had to leave my eggs in 10 minutes before the whites were cooked through. Maybe that had something to do with it. Maybe it was something else. No idea.
But let me end by saying that even though I didn’t love the dish, I’m still happy to have given it a try and I am absolutely thrilled that we are finally getting to some of these “scarier” recipes. That’s the thing about cooking the whole book, they all have to come up eventually. That said, you might find me hiding under the table when the aspic comes up.
Whattt?? Aspic?? I shall join you under the table!! BTW those are rather deep ramekins you got there. Oh dear, sorry that you did not enjoy this. My variation was delish!
I don’t think I will do well with aspic either, but I think I can count on Hubby. He will try a
lot more stuff than I do. Your coddled eggs look very nice, I cooked my a bit more than called
for, but they were very tasty. I was just looking back over your other posts, each and
every one of them look delicious. I have a lot of catching up to do.
I’m not sure about the aspic either! I didn’t use foie gras or truffles, just truffle oil and ham, so this one wasn’t expensive for me. I think the short ribs were the most I’ve spent!
I’m so sorry you didn’t like this one — especially after having found (and paid for) all of the exotic ingredients. What a disappointment! I agree, though, I’m glad to be attempting all of the recipes.
I wasn’t even sure how to coddle an egg before this post, so was glad to learn it was an easy technique even if I didn’t get a chance to taste the dish
I am with you Rosa – this dish was ok but didn’t thrill me. I am glad that foie gras was unattainable for me.
I liked this well enough but had issues with my cooking equipment in my rental apartment and mine cooked the yolks through before the whites were done too. But I’ll try it again when I am back on my home turf!
Rose, hope you managed to stay cool so far – I am sure that the ice cream (Italian?) that your hubby bought yesterday might have played a part in this – be that as it may, it is mighty warm outside and I send he kids off to the swimming pool.
I am quite impressed with the fabulous ingredients that you got for this recipe – respect! Too bad that it was not quite what you expected but I think we all learned quite a bit from trying out this recipe!
Noch einen schönen Sonntag!
Aspic….um, no thank you.
I feel absolutely the same as you, Rosa. We are cooking the book and some things work and some don’t but we just soldier on. I ended up with hardboiled eggs just because I was afraid of eating runny eggs. I do think that I would prefer baking rather than steaming as a technique. I went the cheaper way with a mousse/paté and have been enjoying the leftovers of that all week. I actually am quite impressed that you pulled together all the ingredients and gave it a go. And, yes, some of these weeks have been a bit pricey. Stay cool. I understand that it is hot in Germany.
Yes- aspic is terrifying. I may need to take the photos and then start drinking heavily before tasting the dish. For what it is worth, your eggs look just amazing. And yes, if the required ingredients were used- this was one pricey dish. I am so sorry to hear it was not a hit for you. Onward to next Friday ~
You’re thrilled and I’m nervous! I have a feeling I’ll be making a few half batches over then next few months!
I am so in agreement with you! I expected to love this, and really didn’t. Luckily, I just had foie gras mousse pate. It was, however, delicious on some sliced French bread later, so it all worked out.
Sorry you didn’t like the eggs. I enjoyed them way more than I expected. I’ve never had aspic before, so that will be interesting…
I agree, it was fun to try one of the “scarier” recipes! I liked the eggs, but not enough to make them again.
Yes, I wanted to get this one out of the way. I liked it okay – the aspic has me a bit worried. We can hold each other’s hand while we hide under the table together (and then we’ll get over it and try it anyway, right?)