Moulded Eggs

Ingredients

Equipment Needed

• •Four 3- to 4-fluid-ounce (90 to 120 ml) metal dariole moulds, timbale moulds, or straight-sided ramekins
• •Deep roasting tin for the bain-marie
• •Pastry brush
• •Round cutter matched to the mould rims
• •Thin-bladed knife or small offset spatula
• •Wire cooling rack

Instructions

1. 1

   Prepare the water bath

   Set a rack in the centre of the oven and heat it to 325°F (165°C). Place four 3- to 4-fluid-ounce (90 to 120 ml) dariole moulds or straight-sided ramekins in a deep roasting tin, checking that they stand level. Heat the water until very hot but no longer boiling. A bain-marie is a hot-water bath that protects the eggs from fierce direct heat; the gentler the water, the more tender the finished whites.

   Metal dariole moulds respond fastest and usually finish near ten minutes. Thicker ceramic ramekins tend toward twelve, so use the appearance of the white as your final test.
2. 2

   Butter every surface

   Use about 2 tablespoons (30 ml / 28 g) of the softened butter to coat the inside of each mould lavishly. Brush from base to rim, then turn the mould and inspect it under the light; no metal or ceramic should show through. Press two dry parsley leaves flat against the butter at the base of each mould, smooth sides facing outward so they will appear on top after turning. Soft butter clings where it is put. Melted butter runs to the bottom and leaves the sides exposed, which is precisely where an egg sticks.

3. 3

   Fill the moulds

   Break one egg directly into each prepared mould, taking care not to disturb the parsley or pierce the yolk. Divide the salt and white pepper lightly among them. Work promptly once the eggs are in place so the salt does not sit on the surface and mark the whites. If a piece of shell falls in, lift it with a larger piece of shell rather than chasing it with your fingers.

4. 4

   Poach in bain-marie

   Pour the very hot water into the roasting tin until it reaches two-thirds up the sides of the moulds, keeping every drop out of the eggs. Tent the tin loosely with foil and transfer it carefully to the oven. Poach for 10 to 12 minutes, checking at ten: the whites should be opaque and set at the edges, with a delicate tremble at the centre, while the yolks remain soft. The water should barely quiver. If it begins bubbling, pull the tin forward, add a little cool water, and lower the oven to 300°F (150°C). Ça se rattrape, provided you calm the bain-marie before the outer whites turn rubbery.

   Do not wait for the eggs to feel firm. They continue setting during their short rest, and a moulded egg cooked solid in the oven will be overdone on the toast.
5. 5

   Toast the bread

   While the eggs poach, spread the remaining 1 tablespoon (15 ml / 14 g) butter thinly over both sides of the bread rounds. Brown them in a dry skillet over medium heat for 2 to 3 minutes per side, until evenly butter-gold and crisp at the edges. Hold them on a rack rather than a flat plate so their undersides remain crisp.

6. 6

   Settle and unmould

   Lift the moulds from the bain-marie with a folded towel or tongs and dry their outsides. Leave them upright and untouched for 3 minutes; this settling is part of the original method, not idle waiting. Run the tip of a thin knife only around the upper rim. Centre one toast round over each mould, hold the two together, and invert them in one decisive movement. Wait five seconds, then lift the mould straight upward. If an egg refuses to release, do not force it. Dip the base of the mould back into the hot water for 3 to 5 seconds, loosen the rim once more, and try again. Ça se rattrape.

7. 7

   Arrange and serve

   Arrange the four toast rounds in a circle on a warmed platter, parsley-patterned eggs facing upward. Serve immediately, while the toast is crisp and the yolks are still soft enough to run into it at the first cut. No sauce is required; butter, tender egg, and toast are the complete preparation. À table!

Chef Tips

• •Choose moulds with smooth interiors and little or no outward lip. A deeply ridged decorative mould looks splendid, but every groove must be buttered and later released; for a first attempt, a small metal dariole mould is the kinder teacher.
• •Use softened butter, not cooking spray and not margarine. The thick coating both seasons the egg and forms the release layer. We don't apologize for butter, especially when the butter is doing structural work.
• •Fresh eggs have compact whites that sit neatly around their yolks. If a guest has been advised to avoid lightly cooked eggs, use pasteurized-in-shell eggs or cook the yolks until fully set, understanding that the texture will change.
• •These are made for immediate service. A dry Champagne, Crémant, or crisp white Burgundy suits the butter and soft yolk without weighing down a first course.

Advance Preparation

• •Cut the bread rounds several hours ahead and keep them covered so they do not dry out. Butter and toast them while the eggs poach.
• •The moulds may be buttered and decorated with parsley up to 2 hours ahead, then covered and chilled. Bring them out about 20 minutes before filling so cold moulds do not delay the poaching.
• •Do not crack or cook the eggs ahead. Their tender whites and flowing yolks will not survive holding or reheating; this is one of the steps that must remain last-minute.

Frequently Asked Questions

Nutrition Information

1 serving (about 88g)