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Tuesday, 3 April 2012

Oeufs de cocotte avec oeufs de crabe


His Royal Orangeness Karl Willem and PA/PR Gromit make a simple classic dish.

Creme fraiche then a pinch of nutmeg and paprika and a dash of pepper then two eggs then a further spoon of creme fraiche and more spices on a bain marie for 14 minutes at 180C.

Et voila. Simples!

Because we are not conyo burgis like the ones who hang out in the charmless Fort Boni psuedo farmers' market, we used taba ng talangka for the salt flavouring instead of beluga caviar.

Mmmm, runneh eggs.

The food inspectors are ready.

Omnomnomnomnom. P50 lang per ramekin, pero kung taga St. Scho ka o Poveda P175 may kasama pang twang twang ang accent habang sini-serve.

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