Photo by by Annaliese Bischoff
Provenance of Dish
This recipe is adapted from the brochure with the Wihlem Wagenfeld Jenaer Glas edition, which came with an order for the coddlers I placed through a site in England.
2 farm fresh eggs
1.8 ounces organic heavy cream
1/4 teaspoons fresh grated nutmeg
1 cup sliced wild porcini (or other field boletus mushrooms, fresh or reconstituted)
2 shallots, finely chopped
2 tablespoons butter or extra virgin olive oil
1/2 teaspoon Maldon salt flakes or sea salt
1/4 teaspoon fresh milled mixed peppercorns
1/2 cup tender fresh spring peas, out of the pods
1/2 cup grated gruyere or aged Gouda cheese (@50g)
1 white marinated chopped anchovy filet, optional
1 ounce mixed fresh herbs, including snipped chives and green scallion stalks, flat leaf parsley, and basil
1 ounce pea shoots, arugula or cress
Place the eggs in a bowl. Using whisk beaters begin to whip the eggs. Slowly pour in the cream and continue to beat until foamy. Sprinkle in the nutmeg.
Melt the butter (or olive oil) in a skillet. Add the shallots and saute for 1 minute. Add the mushrooms and fresh peas to saute for two minutes. Season with salt and pepper. Preheat the oven to 275 or 300 degrees.
Fold the mushroom mix into the eggs and cream. Stir in the grated cheese and optional anchovy. Next add the fresh herbs, greens and ginger. Pour this mix into 4 buttered egg coddlers (4.5 oz size or custard cups). Lock the coddlers (or cover and seal the custard cups).
Place the coddlers in a large pan for a water bath. Fill the pan 2/3 of the way with very hot water (@180 degrees). Bake in a low oven (275) for about 45 minutes to an hour or a moderate oven (300) for 30 to 45 minutes to your desired degree of softness/hardness.