Oeufs à la coque (soft boiled eggs) with oxalis
from Marc Veyrat (French chef)
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(serve four )
4 eggs
100 g oxalis leaves
10 cl vegetable stock
5 cl milk
2 slices of bread
salt and pepper
sea-salt (fleur de sel)
vinegar
Heat the stock in a small pan. Add 50gr of oxalis leaves and let reduce for 3 minutes.
Add salt, pepper and the milk. Allow to reduce until you get about 4 tea-spoon of puree.
Strain it carefully and put apart,
Cook the eggs in gently boiling-water (add two drops of vinegar and don't use cold eggs, that way they won't crack). Boil for 3 minutes. The white will be firm and the yolk runny.
Place egg in a cup, small end down and slice off the large end with a knife. Take off a little of the white, add a tea-spoon of oxalis puree and four grains of sea-salt.
Toast the bread and cut it in fingers. Decorate the plates with the remaining leaves. Dip the bread fingers in the egg and enjoy...
(serve four )
4 eggs
100 g oxalis leaves
10 cl vegetable stock
5 cl milk
2 slices of bread
salt and pepper
sea-salt (fleur de sel)
vinegar
Heat the stock in a small pan. Add 50gr of oxalis leaves and let reduce for 3 minutes.
Add salt, pepper and the milk. Allow to reduce until you get about 4 tea-spoon of puree.
Strain it carefully and put apart,
Cook the eggs in gently boiling-water (add two drops of vinegar and don't use cold eggs, that way they won't crack). Boil for 3 minutes. The white will be firm and the yolk runny.
Place egg in a cup, small end down and slice off the large end with a knife. Take off a little of the white, add a tea-spoon of oxalis puree and four grains of sea-salt.
Toast the bread and cut it in fingers. Decorate the plates with the remaining leaves. Dip the bread fingers in the egg and enjoy...
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2 comments:
I never knew oxalis was edible and yet I row three different forms. Thanks for this!
Rx
I didn't know you could eat this!
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