Have You Tried Egg in a Spoon?
Chez Panisse’s Alice Waters makes this treat for her daughter, who frequently requests it.
One of America’s most renowned chefs has an interesting way of cooking at home that might surprise you.
Alice Waters, the founder behind California’s fine dining restaurant Chez Panisse, tells Cooking Light she doesn’t have any grievances against food, but there is a method of cooking she saves for chilly days.
Waters is a big fan of cooking in her fireplace, and while you may be able to identify a few foods you could make in your fireplace —like s'mores or hot dogs—we’re betting you wouldn't see this one coming.
Waters says her one of her daughter’s favorite meals is "egg on a spoon" —the award-winning chef cracks an egg onto a heat-resistant, custom-made serving spoon. The New York Times reports that Waters coats the inside of her ladle with olive oil before dropping the egg into the spoon, standing over her fire and keeping a close eye on the egg as it cooks, puffing into something that resembles a souffle.
The delectable egg is placed on a slice of artisan bread, garnished with a sprinkle of sea salt, and served alongside a simple salad tossed in olive oil and garlic.
If you’re feeling adventurous, give Waters’ signature dish a whirl in your own home using a heat-resistant set of cookware that's suitable for an open flame.