300-minute eggs

Recently I came across an interesting recipe for 300-minute eggs from Morocco. The original appeared in Paula Wolfert’s book, The Slow Mediterranean Kitchen. Now 300 minutes' cooking for an egg, really is taking things slowly but I am always up for a challenge.

Probably the most important thing with this recipe is obtaining some really fresh eggs. I bought a dozen large free range eggs at a local farmers’ market and they were excellent candidates.

Traditionally these Sephardic eggs are left in the embers of a fire to cook slowly, or are nestled in sand in a baker’s oven. Not having access to either romantic mode of cooking, I had to settle for my regular oven but the results were very appealing. During the long, slow roast, the eggs take on a delicious nutty flavour and turn a beautiful brown colour. A tangy anchovy sauce finishes the dish. Here’s how I made them. Allow 2-3 halves per person.

300-minute eggs

fresh free range eggs at room temperature
1 small can anchovies, drained
1 clove garlic
3 tablespoons lemon juice
freshly ground white peppercorns
fruity olive oil

Preheat oven to 100C. Place the eggs in warm water to bring them to room temperature then put them directly onto a wire oven tray and let them cook for five hours. During this time you might see little beads form on the eggs as the albumen comes through the shell.

At the end of cooking time, place the eggs in a bowl of cold water for five minutes then taken them out and remove the shells. Allow to cool.

Meanwhile crush a clove of garlic in a mortar and then pound in the anchovies. Mix in the lemon juice and a little ground white pepper when gradually whisk in sufficient olive oil to make a creamy emulsion. Check seasoning, adding more lemon juice to taste if necessary.

Halve or quarter the eggs and drizzle with the anchovy sauce.