Springtime Eggs

Name: Springtime Eggs
Ingredients: salt and black pepper; 1 oz (25 g) piece of carrot, peeled and shredded very finely; 8 oz-1 lb (225–450 g) spring greens, according to the size of the dishes; 2 tablespoons (2 x 15 ml spoon) white wine vinegar; ¾ pint (450 ml) water; 1 teaspoon (5 ml spoon) ground coriander; 2 teaspoons (2 x 5 ml spoon) caster sugar; salt and black pepper; 2 teaspoons (2 x 5 ml spoon) gelatine; 6 eggs (size 3)

Preparation info

Serves
6

Difficulty
Medium

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

A variation of French Oeufs en Gelée, these glossy little cocottes look pretty with their mixture of green and orange.

Ingredients

6 eggs (size 3)
8 oz-1 lb (225–450 g)

Starter
Spring

Method

Using a poacher, soft poach (4–5 minutes) the eggs and leave on one side. Tear only the leaf part off the spring greens, and discard the stems. Plunge into a pan of salted, boiling water for just 2–3 minutes. Drain well, pressing out all the liquid. Divide the greens between 6 cocotte dishes and, using your fingers, press firmly right up the sides of the dish to line all round. Then pop the poa