Herbed Egg Timbales
|Light cream/Milk||1 1⁄2 Cup (24 tbs), scalded|
|Minced fresh parsley/1/2 tablespoon dried parsley||1 Tablespoon|
|Minced fresh tarragon/1/2 tablespoon dried tarragon||1 Tablespoon|
|Grated onion||1 Teaspoon, grated|
|Eggs||5 , slightly beaten|
|Black pepper||To Taste|
1. Preheat oven to moderate (325 F.).
2. Add the scalded cream to the eggs, stirring. Mix in the remaining ingredients.
3. Pour the mixture into greased custard cups, filling the cups slightly more than three quarters full.
4. Place the filled cups on a rack in a deep pan and pour simmering water around them. Bake until a knife inserted in the center comes out clean, twenty minutes or longer.