Eggs and Toast – Egg White Custard with Warm Egg Yolks
This is an egg white custard filled with warm egg yolk, and served with toast. It’s essentially playing around with eggs and toast.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Start by separating your egg whites and yolks, then give your egg whites a quick whisk (they don’t have to be whisked thoroughly), then add them to mini ramekins (not full size ramekins).
Place the ramekins in a baking pan, then fill the pan with hot water (just under boiling) to about halfway up the side of the ramekins.
Next, bake the egg whites at 350 degrees for about 20 minutes, or until the egg whites have just set.
When the egg whites are done, cut wholes in the middle of each one, place them on your plate, then slice a thin wafer off of the cylinder that’s removed from the center. Next, place the wafer in the bottom of the whole to serve as a base, which will keep the egg yolk from running out of the bottom when it’s filled.
When the egg whites are ready, quickly whisk your egg yolks just enough to bring them together, then warm them briefly in a double boiler.
Spoon your warm egg yolks into each egg white cup/bowl, then season with fleur de sel, and pepper.