CookEat Recipe
Eggs Rockaway
Eggs baked in individual dishes over finely minced clams in milk, with a little thick cream.
Method
Steps
Step 1
Preheat a conventional oven to 350°F. Use six ovenproof egg-cocotte dishes large enough for their clam base and two eggs each. Keep the six fresh live hard clams cold until preparing them; discard cracked shells or clams that do not close when tapped. Scrub and rinse the shells under cold drinking water, then shuck them with clean utensils. Remove the flesh, check for shell fragments and finely mince all six clams. Use the meat and its natural mincing juices, without adding separately collected shell liquor.
Step 2
Put the minced clams in a small saucepan with the gill of milk, one saltspoon of the salt and the half saltspoon of cayenne. Mix lightly, bring to a gentle boil and cook for about five minutes, stirring so it does not catch. Continue as needed until the entire well-stirred clam-and-milk base has reached at least 74°C. Divide all of this hot preparation evenly among the six cocottes and stand them on a metal baking tray.
Step 3
Crack two eggs into each dish. Mix the remaining two saltspoons of salt with the one saltspoon of ground white pepper and half saltspoon of grated nutmeg, and sprinkle this seasoning evenly over all six dishes. Pour one teaspoon of cold thick cream over each dish, using all six teaspoons.
Step 4
Bake for about ten minutes as an initial guide, continuing until the whites and yolks are firm and each egg centre has reached 74°C. Serve promptly in the cocottes.
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