MEMBER RECIPE
Oeufs a la Tsarine Recipe
By monkuaruka
Difficulty: Medium |
Total Time:
20
|
Active Time:
|
Makes:
5 servings
François Tanty trained under Carême, became chef of Emperor Napoleon III, then chef of the Russian imperial family. In his 1803 book La Cuisine Français, he notes that this recipe (which is essentially an egg baked in a giant crouton) was a favorite of the Tsarine. The most difficult part is baking to the point that the egg is white is set but yolk is not overcooked, at 355F (180C) this took about 15 minutes in a convection oven. This is a great recipe to cook for your significant other.
INGREDIENTS
- 5 blocks of bread
- 3 tablespoons butter
- 5 eggs
- salt and pepper to taste
INSTRUCTIONS
- Cut 5 pieces of bread about 3 inches in diameter and 3 inches in height. Cut the crust off and make in the middle of each a hole about 1 1/2 inches in diameter and 2 inches deep, fry these toasts in butter.
- Dispose them in a buttered dish, break a fresh egg in every hole, sprinkle over some salt and pepper, place about 1 teaspoon butter on each egg, and let them bake for 5 minutes.
Member recipes are not tested by the CHOW food team.
Aggiecat, that is a lot of bread but I think that's where "fry these toasts in butter" part comes in. Maybe it's just me but I think you could fry a boot in butter and it would taste good. You can just by unsliced "loaf" bread at your local bakery.
Yum, I cheat at this and make the bread into a melba by baking in the oven at 250 for as long as it takes to totally dry out the bread. I just slip a poached agg on top but, the baking the egg in the bread method sounds intriguing. But 3 inches thick, really? that's awful thick bread to toast through. Any particular type of bread identified? I'm thinking of an inch or two of challa or brioche...+READ
Yum, I cheat at this and make the bread into a melba by baking in the oven at 250 for as long as it takes to totally dry out the bread. I just slip a poached agg on top but, the baking the egg in the bread method sounds intriguing. But 3 inches thick, really? that's awful thick bread to toast through. Any particular type of bread identified? I'm thinking of an inch or two of challa or brioche would make a fabulous oefs a la tsarine. If there is that much bread it needs to have a really good taste on it's own.-COLLAPSE