Eggs in Caul Recipe
Ingredients
| Eggs - 5, 4 poached, 1 beaten | ||
| Pork caul - 4 pieces of , each about 6 inches [15 cm.] square | ||
| Butter | 5 Tablespoon | |
| Onions | 1 1/3 Cup (16 tbs), chopped | |
| Salt anchovies - 2, filleted, soaked in water for 30 minutes, patted dry and chopped | ||
| Egg yolks | 3 | |
| Heavy cream | 3 Tablespoon | |
| Salt | 1 To taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Preheat the oven to 425° F (220° C).
MAKING
2) In a skillet, saute the onions in the butter over a very low heat for about 30 minutes, until soft.
3) Stir in the chopped anchovies, mix thoroughly and remove from the heat.
4) In a bowl, beat the egg yolks and cream together and stir into the onion mixture.
5) Stir continuously and cook over a low heat, until thickened.
6) Season with the salt and pepper to taste.
7) Trim the edges of the poached eggs neatly.
8) Place the caul pieces on a flat surface, brush them with the beaten egg and add a spoonful of the onion mixture on each caul piece.
9) Make a depression in the onion mixture and slip a poached egg upside down into each hollow.
10) Spoon rest of the onion mixture around the eggs and wrap the caul edges on top to seal.
11) On a baking sheet, place the packages with the seam side down and bake in a preheated oven for about 10 minutes, or until the caul is golden.
SERVING
12) Serve the Eggs in Caul, immediately on individual serving plates.
1) Preheat the oven to 425° F (220° C).
MAKING
2) In a skillet, saute the onions in the butter over a very low heat for about 30 minutes, until soft.
3) Stir in the chopped anchovies, mix thoroughly and remove from the heat.
4) In a bowl, beat the egg yolks and cream together and stir into the onion mixture.
5) Stir continuously and cook over a low heat, until thickened.
6) Season with the salt and pepper to taste.
7) Trim the edges of the poached eggs neatly.
8) Place the caul pieces on a flat surface, brush them with the beaten egg and add a spoonful of the onion mixture on each caul piece.
9) Make a depression in the onion mixture and slip a poached egg upside down into each hollow.
10) Spoon rest of the onion mixture around the eggs and wrap the caul edges on top to seal.
11) On a baking sheet, place the packages with the seam side down and bake in a preheated oven for about 10 minutes, or until the caul is golden.
SERVING
12) Serve the Eggs in Caul, immediately on individual serving plates.
Chef
