Chef Wiechmann heads over to the Couveé family’s Chip-in Farm in Bedford to choose the freshest eggs for T.W. Food Restaurant. On occasion, he can even be found on the farm sorting eggs with the family. Chef Tim Wiechmann’s recipe is based on an old 18th century French recipe. The eggs would have traditionally been cooked in a double boiler to prevent large curds from forming.
For 4 Appetizer Portions
Time: 45 Minutes
12 Local High Quality Eggs
4 T Heavy Cream
1 T Butter
Salt, Black Pepper
1 Bunch Parsley
2 T Olive Oil + 2 Ice Cubes
Coarse Sea Salt
Fresh Black Pepper
2 cups wild mushrooms, cleaned and chopped, morels, chanterelles, whatever is in season
1. Combine 8 Eggs with 4 Yolks. Discard the excess whites.
2. Blanche parsley in salted boiling Water for 1 Minute including the stems. Quickly transfer to blender, add 2 ice cubes, olive oil and salt. Blend to thick purée.
4. In a deep bowl or cup, or martini glass, spoon the parsley purée into the bottom. Cover with the eggs, sauté wild mushrooms in butter, season, spoon these over the top and serve.
TW Food Restaurant is located at 377 Walden street, Cambridge, MA.
For reservations, phone (617) 864-4745.