Sunday, October 16, 2011
Slow-Baked Eggs w/ Lobster, Soy Beans & Gochuchang
Found on one of my favorite food sites
For the slow-baked eggs:
2 tablespoons butter
2 tablespoons gochuchang (or other chili sauce)
1/2 cup soy beans, blanched
1/4 cup shimeji mushrooms, sauteed
a few ginko nuts
2 lobster claws or tails
4 large eggs, preferably farm-fresh
4 tablespoons heavy cream
salt and pepper to taste
shaved bonito flakes
For slow-baked eggs:
Preheat oven to 325′F.
Butter 2 ramequins and spread the gochuchang on the bottom. Top with soy beans, shimeji mushrooms, a few ginko nuts and the lobster meat.
Break 2 eggs in each ramequins over the filling and pour the heavy cream over them. Season with salt and pepper.
Bake in a water bath for about 12 minutes or until set and creamy (it may require more or less time depending on oven)
Top with shaved bonito flakes and enjoy immediately.
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