You will need baking cups with tops for this dish, or you can use ramekins with tops made of tinfoil. Recipe by Eugenia Bone. Serves 2.
Ingredients
4 eggs
1 pint asparagus broth
4 tablespoons Parmesan cheese
Salt and freshly ground black pepper to taste
Directions
In a medium bowl, mix the eggs without beating in air. To do this, lift the whites with a fork over and over until the whites and yolks are well blended. Add the remaining ingredients and gently combine with the fork. The parmesan will get a bit Clumpy. It’s OK.
Strain the eggs through a strainer. If you haven’t mixed the eggs very well, sometimes some egg white may resist being strained. It’s OK — you don’t have to push it all through the sieve.
Have ready a large pot with a rack and a fitted lid (I use my pasta pot). Add enough water to just touch the bottom of the rack. Place over a high heat and bring to a boil, covered.
Pour the egg mixture into lidded cups or ramekins fitted with tinfoil tops and place on the rack in the pot. Cover and steam the eggs for 20 minutes. Turn off the heat and allow the eggs to rest for a few minutes, and then remove.
You can add a bit more cheese or some chopped parsley as a garnish if you like. Serve immediately.
