This site uses cookies.
Some of these cookies are essential to the operation of the site,
while others help to improve your experience by providing insights into how the site is being used.
For more information, please see the ProZ.com privacy policy.
Hi Ashlie, The ones my mum had/has was a set of four black plastic cups that sat in a larger black plastic frame which in turn sat over/in a pan of boiling water.
@Rachel, yes, I've seen them but never owned one! I was just trying to establish whether the plastic cups that Neil had at home were little individual cups (they do them in silicone now at Lakeland) or if it was the specially-designed pan version with the black plastic cups that sit suspended in water, which I still have at home :)
@Ashlie - Coddled eggs are (or were) usually done in little porcelain pots with metal lids (at least, the ones I know of): the result might be similar, though not in shape
Thanks Ashlie. I did not interpret Phil's comments as suggesting my suggestion was copied from his and hope that is not what he meant. I never do that although I have seen it quite often. The truth is I had not even seen his reply, as I explain in my answer.
@philgoddard, I would argue that @Cecilia Gowar 's answer is different to yours. Cecilia's answer is based upon existing renderings of the source term. You can find some examples of the term egg blossom being used online. You coined a new term (for this particular technique, as the Limnanthes douglasii plant, https://www.growerdirect.com/plant-profile-poached-egg-flowe... , bears poached egg flowers, although I doubt many customers would have heard of this plant). A blossom is indeed a flower, but a search for blossom yields results.
Just come across this term, named after the chef Juan Mari Arzak who is credited with making this cling-film poached egg technique famous. Apparently, it popped up on Chef David Chang's Netflix series 'Mind of a Chef' a while back. I do, however, think it might be a bridge too far. Not very self-explanatory! http://mindofachef.tumblr.com/post/44158113422/behind-the-sc...
this refers to the philo pastry around the egg, not the egg itself:
Sunrise at the Stone Canyon Inn - Google Books Result https://books.google.es/books?isbn=1466971657 Dixie Burbidge - 2012 - Cooking Egg Blossom (Served with Hollandaise Sauce) Shells (May be prepped the day before) 9 sheets of 9 x 13 phyllo dough at room temperature. Take out one sheet, keeping others covered with plastic, brush sheet with a little melted butter and put another one on top, brush with butter. Add one more sheet and brush with butter ...
@Neil Ashby, Yes, that's what all the recipes for 'huevos en flor' that I've seen have involved - eggs poached in cling-film pouches, as your video corroborates.
I think we had the same at home when I was growing up! Were they egg coddlers?
This video, which strangely enough is titled "como preparar un huevo poché", shows how to prepare a "huevo en flor"; with a piece of string! Enjoy! https://www.youtube.com/watch?v=7Hh-9zaQJ5w
When I was a kid, and I think my mum still has them, we used four plastic cups, especially designed for the job, which sat in the boiling water. Same result as the cling film and string, just easier.
@philgoddard, the eggs that are fluffed around the edges are called 'cloud eggs', but the majority of the images I get for 'huevos en flor' aren't fluffed around the edges, they all look more or less like this recipe (e.g. https://www.hogarmania.com/cocina/recetas/huevos/201201/huev...
If it is indeed a poached egg (and we can't be sure), you could say "poached-egg flower". But menus are marketing texts, and you're not doing justice to the Spanish if you just say "poached egg". It's not fair to dismiss it as "pretentious".
Justin's dish, "Cazuelita de pisto manchego con huevo en flor", gets one hit.
I think the presentation might be a bit fancier, made to look like a flower, but, yes, it's basically just a poached egg ... but the pretentious author can't just call it a huevo escalfado ... which would bring its price down :)
Your particular dish gets only one Google hit, so I assume it's the menu you're translating, or something else from the same restaurant. There is no picture, so we don't know exactly what has been done to the egg. It's probably fried or poached.
Automatic update in 00:
Answers
11 mins confidence: peer agreement (net): +2
poached egg
Explanation: Not my area, but looks like a poached egg to me.
Neil Ashby Spain Local time: 23:26 Native speaker of: English PRO pts in category: 8
peer agreement (net): +2