Coddled Eggs with Nutmeg Mousse and Oxalis Recipe

When I moved out from Colorado to California, Warren – he who should be king – sneaked in his favorite plant, a flowering clover that would test any green thumb with its finicky and sensitive nature. Quickly in California we discovered that our delicate hothouse exotic was considered a common weed called oxalis or sour grass, and it’s the bane of every gardener. I now spend hours in the garden carefully extracting this nuisance and its horrid seeds from the rich earth.

So you can imagine my surprise, while reading Point de Vue (an idiotic French weekly about the European royals and their social calendars, balls, gowns and jewels) I came upon an article titled “Oeufs Coque Mousseuse de Muscade Piqure d’Oxalis. And there in the picture, was my little hated weed. Zut alors, there is something you can do with this infernal weed and I am Queen of the Crop. So, amuse-toi bien (go have a blast) and try this number that I’ve just finished translating, especially if you have oxalis in your backyard. I’m going to check it out too.

Coddled Eggs with Nutmeg Mousse and a Shot of Oxalis – This is a 3 part recipe: preparing the yolks, making the cream and boiling an extract of oxalis. Plan a good hour to test this thing.