CookEat Recipe
Eggs Omar Pasha
Six shirred dishes each with two poached eggs under Parmesan milk sauce. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0363. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use No 106 method 1 once without toast. The selected ordinary egg and raw-yolk route requires the assembled egg dishes to reach at least 74°C; neither the three-minute poach nor the three-minute bake proves this. Keep dishes hot before baking. Limites : Poaching water depth depends on the pan; sauce output, dish capacity and actual time to 74°C are unmeasured. Cayenne and nutmeg saltspoon conversions remain provisional.
Method
Steps
Step 1
For No 106 method 1, bring approximately 3.3 L water with one tablespoon vinegar to a boil in a wide pan giving at least four inches of water depth and room for six eggs. Wet a plate with one tablespoon cold water. Slide in six ordinary fresh eggs, poach using three minutes as a historical guide, lift, and repeat with the remaining six. Prepare no toast and no alternative preheating method.
Step 2
Put two poached eggs in each of six shirred-egg dishes and keep hot. Heat 1.5 tablespoons butter with two tablespoons flour for one minute, add 240 mL hot milk and whisk to boiling. Add the separate sauce salt, cayenne and nutmeg, two tablespoons Parmesan and ONE additional raw yolk; whisk for two minutes.
Step 3
Divide sauce among six egg dishes. Sprinkle each with half teaspoon Parmesan (three teaspoons total) and bake in hot oven for printed three-minute guide, continuing as needed until egg-containing servings reach at least 74°C. Serve hot.
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