Neapolitan Moulded Eggs

Ingredients

• five scrambled eggs
• two raw eggs
• Parmesan cheese
• some little, well-buttered brioche-moulds
• butter a gratin dish

Method

1. 1

   Make a preparation consisting of scrambled eggs and Parmesan cheese, keeping it very soft; add two raw eggs per five scrambled eggs.

2. 2

   Fill well-buttered brioche-moulds with this preparation, and poach in the bain-marie.

3. 3

   Once set, turn out the moulds onto a buttered gratin dish, sprinkle with grated Parmesan cheese, and coat with reduced and buttered half-glaze, well saturated with tomato.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 105. The excerpt below is the record exactly as published.

NEAPOLITAN MOULDED EGGS Make a preparation consisting of scrambled eggs and Parmesan cheese, keeping it very soft; add thereto, per five scrambled eggs, two raw eggs. Fill some little, well-buttered brioche-moulds with this preparation, and poach in the bain- marie. As soon as their contents are properly set, turn out the moulds on to a buttered gratin dish

Cook this with the app: pantry check, scaling, and the assistant.