CookEat Recipe
Eggs au Miroir
Six small individual baked egg dishes, each holding two intact-yolk eggs. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0239. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use clean food-safe individual ovenproof dishes and verified edible eggs. Bake until the egg-dish centre reaches 74°C under Health Canada guidance; this may set the yolks beyond a mirror-like appearance, so do not promise liquid yolks in a final photo. The source five minutes is a guide and dish diameter/oven heat determine actual time. Limites : Dish dimensions, egg sizes and actual cooking time remain unknown. A LIGHT saltspoon and very little pepper per dish have no exact measured total.
Method
Steps
Step 1
Lightly butter six clean small shirred-egg dishes. Crack two very fresh eggs into each dish, preserving intact yolks.
Step 2
Season each dish with its own light saltspoon of salt and a very little white pepper, evenly distributed; do not assert an exact total weight.
Step 3
Bake in a moderate oven (180°C is the selected planning estimate) for the printed five-minute guide, extending as needed until every egg dish reaches 74°C and is fully set. Serve very hot in the six dishes.
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