蛋蛋的情调

自从买了4个彩色小ramekin, 我深深地感觉自己的生活情调高尚了不止一个层次(…), 每天捧着它们爱不释手, 觉得自己托着它们的姿势都分外有气质!
于是自然要多用它们, 多找些高端洋气(又省时不费事)的方子配合来烤了. 尤其是看到不少老米夸张地赞美ramekin多么的versatile, 拿它们烤出来的各种东东从汤到菜多么超级简易又美好, 分量多么的小巧适合减肥和控制食量(这一点我不怎么care)……听起来多么适合懒人如我啊!
然后一个一个方子看过来, 不由一次次想摔桌: 美好是美好, 简易个X啊!烤个蛋糕还只要调好糊糊倒进碗里就直接烤呢, 这些汤啊菜啊的都有无数种配料, 然后要预先切好在锅里各炒一道基本熟了调味才能再倒进ramekin里, 然后再放进cheese啊cream之类的进烤箱烤. 我有那个功夫不如直接去切肉炒一锅菜了!
然而最终我只能颓然接受事实: 讲求情调和想省时省事基本是难以得兼的, 为了用上我美腻的小ramekin, 说不得只能少偷点懒了!
ramekin的经典菜式最常见的就是french onion soup和baked egg. 相比起来后者更简易一点, 因此我决定就是它了!
法式baked egg貌似都是一个整蛋直接打进放了配菜和herbs的ramekin里, 然后倒上cream, 一点盐和胡椒, 最后撒些cheese, 烤出个溏心蛋那种.
但是我不爱吃荷包蛋!不爱吃整蛋!不爱吃溏心蛋!坚决热爱打散搅匀的鸡蛋!
所以大致是按下面这个方子的策略进行的:

www.cookincanuck.com/2011/12/make-ahead-baked-eggs-with-bacon-mushrooms-sage-recipe/

Make-Ahead Baked Eggs with Bacon, Mushrooms & Sage

Yield: Serves 4.
Ingredients

8 slices bacon
2 tbsp olive oil
16 oz. crimini or white mushrooms, diced
1/2 tsp freshly ground black pepper
3 tbsp chopped fresh sage
Salt to taste
4 eggs
4 egg whites
6 tbsp water
1/4 grated Parmesan cheese

Instructions

Preheat oven to 400 degrees.
Place bacon in a large skillet and cook until browned and crispy. Transfer to a paper towel to drain. Crumble bacon.
Heat olive oil in a large skillet set over medium heat. Add mushrooms and black pepper and cook, stirring occasionally, about 3 minutes.
Add chopped sage and cook until mushrooms are tender, an additional 3 to 4 minutes. Add crumbled bacon. Taste and season with salt, to taste.
Coat four 6-ounce ramekins with nonstick cooking spray or grease with butter. Divide the mushroom mixture between the ramekins.
In a large bowl, whisk together eggs, egg whites and water. Divide the mixture between the ramekins, pouring over the mushroom mixture.
Place the ramekins on a baking sheet and place in the oven. Cook until the eggs are set, about 20 minutes. A few minutes before the cooking is done, sprinkle the eggs with Parmesan and place back into the oven.
Remove from the oven, transfer the ramekins to plates (make sure they don’t slide around) and serve immediately.

Make-ahead: The night before, you can make the mushroom, sage and bacon mixture and prepare the egg mixture. Place the mushroom mixture in the prepared ramekins. Cover and chill the ramekins and the egg mixture. In the morning, pour the egg mixture over the mushrooms and bake as directed.

看起来很长, 但是意思非常简单. 就是弄各种菜啊肉啊切丁炒熟垫底然后倒进鸡蛋液盖在顶上烤嘛.
我因为没有sage这种东东就直接省略掉了换成了葱, 另外完全没有精细称量蘑菇啊bacon菠菜啊什么的分量, 都随手拿了切碎, 看着差不多就行了. 此外我正好有不少番茄, 就也把一个切丁了加进去.
步骤如下:
先切碎bacon炒到差不多半脆, 盛起. 倒掉锅里多余的油, 下葱炒香, 然后下蘑菇丁番茄丁和菠菜大杂烩, 调味. 最后再把bacon倒回去炒炒混合均匀.
4个小ramekin(6oz的)里面抹油防黏, 然后把上面炒好的这些菜尽量均匀地分散铺到ramekin里:

From Life 生活乐趣

接着打四个鸡蛋, 搅匀, 略洒点盐和胡椒调味(不要放多了, 有bacon之类足够咸了), 还可以加点水啊cream什么的. 这个方子里没有放cream, 反而还在全蛋之外额外加了4个蛋清, 我胡乱猜想可能是为了更嫩滑, 又或者是希望搞出点souffle的效果???
总之教条主意要不得, 我完全没有兴趣为了4个蛋清弄出多余的4个蛋黄, 就只打了整蛋再加点水和cream了.
结果就这样蛋液都还太多, 我勉强倒进四个杯子里, 最后烤得全扑出来了!

From Life 生活乐趣

然后放进预热到400F的烤箱, 20分钟左右. 想要小资情调更足的可以在18分钟左右端出来顶上撒点parmesan cheese再放回烤箱两三分钟……
于是我撒了一点, 但是最后完全木有吃出啥不同.
总之成品看相还是很华丽的(忽略掉满地扑出来的鸡蛋):

From Life 生活乐趣

鸡蛋的口感介于炒蛋和蒸蛋之间, 还不错.
但是边舀那肉蛋菜糊糊吃边忍不住想, 平常要是一盘这种杂烩糊糊端上来咱哪能看的上啊, 肿么一从这漂亮小盅里舀出来就仿佛赶脚顿时高档洋气可以价钱翻倍把”菜单”二字改写作”Menu”印上封面了咧.
包装果然很重要啊.
虽然估计一段时间内不会再有耐心整这蛋糊糊了, 但是偶尔给家常小东东们改头换面一下的确还是挺能增添生活情趣的.

1 comment to 蛋蛋的情调

发表评论

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>