Does anybody have a recipe for Eggs Humbert?!
Pronounced "Oohm-Bear", I had them in Dijon, and I know they separate the eggs, then whisk the whites with herbs, pour the whites into ring-molds then reintroduce the yolks which have some other seasoning on them!. Anybody know what the herbs should be!?Www@FoodAQ@Com
Answers:
Separate two eggs!.
Sprinkle the yolks with ground turmeric!.
Sautee two cloves of garlic (or more) in butter over medium heat, remove the cloves and set butter aside keeping it hot!.
Whisk the egg-whites with a pinch each of chopped chives, sea-salt, fresh ground pepper (melange) and thyme!. Whisk long enough to break the whites!. Add half an ounce of cream and blend in!.
Pour whites into a jeated and buttered small omlette pan (or large ring), carefully place the yolks in the center!. When the whites begin to bubble, remove from heat and baste with the garlic butter until done!.
Garnish with fresh parsley or water cress!.
Put a dollop of brown wine-mustard on the side!.Www@FoodAQ@Com
Sprinkle the yolks with ground turmeric!.
Sautee two cloves of garlic (or more) in butter over medium heat, remove the cloves and set butter aside keeping it hot!.
Whisk the egg-whites with a pinch each of chopped chives, sea-salt, fresh ground pepper (melange) and thyme!. Whisk long enough to break the whites!. Add half an ounce of cream and blend in!.
Pour whites into a jeated and buttered small omlette pan (or large ring), carefully place the yolks in the center!. When the whites begin to bubble, remove from heat and baste with the garlic butter until done!.
Garnish with fresh parsley or water cress!.
Put a dollop of brown wine-mustard on the side!.Www@FoodAQ@Com
Goes well with parsnips and/or a good caviar d'aubergenes!.Www@FoodAQ@Com