SORREL STUFFED EGGS
My husband Brian is very supportive of my new found passion – writing this cooking blog. I suspect he is not suffering since I am always making and testing something. He gave me several old German cookbooks for my birthday and I am having a great time comparing and discovering recipes. I found a recipe for baked stuffed eggs with sorrel which appears to be an old family recipe. I am familiar with sorrel – it grew in the garden and we used to feed it to our pretend horses as kids (our younger siblings). I am familiar with stuffed eggs with sorrel and sorrel soup with poached eggs and eggs with sorrel creme but I have never tried baked sorrel stuffing for eggs.
- 6 eggs
- 2-3 cups coarsely chopped sorrel (100 g) see note
- 2 teaspoons very finely minced shallot
- 2 tablespoons of butter
- 3 tablespoons creme fraiche
- 1/2 teaspoon dijon mustard
- salt and fresh pepper to taste
plus if you want to try to bake your sorrel stuffing
- 2 eggs
- 4 tablespoons of cream
- butter for baking dish
Note: Sorrel is a very tart, leafy herb. It is not always available in stores! I love sorrel and I am growing it in my garden which makes things easy. If you are unable to find sorrel, you can substitute watercress plus a tablespoon of vinegar. Remove the stems before chopping. Sorrel has a great fresh taste and goes very well with eggs and fish. It can also be used in salads.
To make the stuffed eggs, start by hard boiling them for about 10 minutes. I cover my eggs in cold water, bring to a boil and start the timer when the water is boiling. Do not cook them much longer than 10 minutes or the yolks will be discolored green. Plunge the eggs in a bowl of ice water to stop the cooking process. When the eggs have cooled completely, peal them and cut them in half with a sharp knife. Dip the knife in water to get a cleaner cut. Scoop the egg yolks into a mixing bowl and reserve the egg whites.
Melt the butter in a heavy skillet. Add the sorrel and shallot and cook for just a minute until the sorrel is wilted and the shallot is soft and translucent. Let the sorrel mix cool slightly and then mince it into a fine paste on a cutting board. Add the paste to the egg yolks together with the creme fraiche and the dijon mustard. Use a fork to mash and mix everything together very well. Season with salt and pepper to taste. Use a spoon to scoop the mix into each egg half or pipe the mixture into the egg halves using a star tip.
The beautiful green sorrel turns brown when cooked. How unfortunate! I tried the sorrel mixture with fresh uncooked sorrel which tasted a little brighter than the cooked version but we preferred the creaminess and mellower flavor of the cooked version.
Decorate with a few chive flowers or small lemon balm leaves (another terrific herb).
But what about the baked stuffed eggs? I tried it and found that baking the cooked egg whites made them very rubbery and I also thought that it was hard to make this dish look pretty and appetizing. But the sorrel filling was light and fluffy and tasted really good.
To make the baked filling, preheat the oven to 350ºF. Prepare the sorrel mixture as above. Add 2 eggs and 4 tablespoons of cream to the sorrel mixture, combine well. Pour the mixture into a buttered baking dish and bake for 30 minutes until the mixture has set. Remove from oven and fluff the mixture with a fork. Spoon into the egg white halves. Serve warm!
SOURCE: INSPIRED BY HORST SCHARFENBERG “THE CUISINES OF GERMANY"