I like to cook. I like to cook a whole lot. Eating is important too, but cooking? That’s really what makes me happy. Knowing what needs to happen to make dinner into awesome, judging the moment to open the oven. When I pull perfect chicken out, it gives me a thrill.
Complex sauces, balanced ingredient lists, and spice palettes bring out and enhance the scent of a rare mushroom, or make the reputation chestnuts enjoy make sense.
Sometimes, though, nothing sounds as good as a deviled egg or tuna salad. I can’t have either, so I need other go-to foods that I can think of as fast assemblies. A few ingredients, a few minutes, and maybe even a pan to clean, to put together something as nourishing as it is tasty.
Sodde Eggs are a dish I had enjoyed over the years, but learned more about through a good friend, John Marshall Atte Ford. He shared a variety of egg dishes and knew where to find information about them.
Since then, I have frequently enjoyed a Sodde Egg, but this time I chose to do something different.
I followed the instructions found online, and rather than enjoying the dish plain as an appetiser, served it on a green salad for a perfect late summer lunch
I highly commend this recipe.
Seeth your Egges almost harde, then peele them and cut them in quarters, then take a little Butter in a frying panne and melt it a little broune, the put to it in to the panne, a little Vinegar, Mustarde, Pepper and Salte, and then put it into a platter upon your Egges.
–J. Partridge, The Widowes Treasure, 1585
(found at http://www.florilegium.org/files/FOOD/eggs-msg.text)
Recipe: Sodde Eggs
- Not mentioned above: a good handful of salad greens.
- 1 hard boiled egg
- 1 ½ Tbs butter.
- 1 ½ Tbs vinegar (I used verjus)
- 1 ½ Tbs mustard (I used lumbard)
- 1 pinch salt (adjust for salted/unsalted butter)
- 1 pinch pepper
- Slice your egg prettily to show off the lovely yolk.
- Place your salad greens, then center the egg in the nest of greens.
- Melt the butter in a heavy pan over low heat. It can burn quickly, your goal is to allow it to gently and calmly foam, then begin to turn very slightly amber.
- Add salt and pepper. If using salted butter, go easier on the salt.
- When the butter is beginning to show a color change, not quite to manila but no longer buttercup, lower the temperature on the pan, and add the vinegar and mustard.
- Be very aware of hot vinegar fumes! The mustard and vinegar are both prone to sending painfully sharp steam.
- Pour the hot sauce over the egg, and serve quickly before the butter begins to cool.
– I rarely have hard eggs in the fridge
Preparation time: 10 minute(s)
Cooking time: 5 minute(s)
Number of servings (yield): 1
All of the variation in this dish is based on the type of mustard and the type of vinegar you choose.
I used verjus and Lumbard mustard from Curye on Inglish http://carbonadoes.com/2012/03/31/120/
but a red wine vinegar would give a nice depth, and a cider vinegar would preserve the lovely amber color.
I can’t say I won’t ever want a deviled egg again, but with this dish, I’m a lot less likely to miss them.