savory frosting? or glaze

[Eden]

I'm working on an April Fools menu, and one of the things we're looking at is making fake eggs out of pie crust (I have half-egg shaped baking molds) and filling them with a hollandaise like sauce to be cracked open at the table.

So the question is how do I glue the two egg halves together. The sauce needs to still be warmish, so I can't wait for something that needs to dry, and it can't need to cook to set either (unless a butane torch would do the trick)

I was thinking something like a cream cheese frosting, but savory would work well. I can certainly wing it on this, but if someone's already got a working recipe that would be fab.

Likewise does anyone have ideas for a hard drying whitish glaze like one pours on bundt cake, but savory? I'm blocked on how to make this work since sugar is integral to the sweet glaze...

[McAuliflower]

I'm working on an April Fools menu, and one of the things we're looking at is making fake eggs out of pie crust (I have half-egg shaped baking molds) and filling them with a hollandaise like sauce to be cracked open at the table.

So the question is how do I glue the two egg halves together.  The sauce needs to still be warmish, so I can't wait for something that needs to dry, and it can't need to cook to set either (unless a butane torch would do the trick)

I was thinking something like a cream cheese frosting, but savory would work well.  I can certainly wing it on this, but if someone's already got a working recipe that would be fab. 

Likewise does anyone have ideas for a hard drying whitish glaze like one pours on bundt cake, but savory?  I'm blocked on how to make this work since sugar is integral to the sweet glaze...

←

maybe try egg whites as the glue?

So... given hollandaise and frosting: is this a sweet or a savory dish?

I could also see making this out of chocolate using candy making techniques... kind of like DIY cadbury eggs.

Also, I swear I just read something about DIY eggs in a liquid nitrogen thread that was cute.

looking up thread... Liquid Nitrogen mock egg idea (sugar and alcohol)

Edited January 12, 2006 by McAuliflower (log)

[Eden]

maybe try egg whites as the glue?

So... given hollandaise and frosting: is this a sweet or a savory dish? 

I could also see making this out of chocolate using candy making techniques... kind of like DIY cadbury eggs.

the problem w/egg whites as a glue is that you have to have time for them to harden. If we take that time the sauce will cool too much & get icky...

and this is definately a savory dish, so I need a savory frosting/glue.

[jsolomon]

What about using molten sugar? You could make a paste out of water and confectioner's sugar which you could place on one half-shell, torch, stick, voila!

At least, in theory.

Or, bees wax. That you could cut into strips, heat with a torch, and stick the second half to.

Edited January 12, 2006 by jsolomon (log)

[JeanneCake]

Not being a savory side person, this is all going to be conjecture:

is is possible to freeze a bechamel or mornay sauce (or a veloute?) into cubes and to assemble the eggs - use a half shell shape, and a flat egg shape. Put the frozen cube on the flat side, use egg white to seal the flat and shaped sides together and bake.... Sort of like a ravioli, I guess. During baking, the sauce should thaw and become fluid - providing it doesn't burst the seam.

Sounds like a fun idea...

[rooftop1000]

How about a thinned out pate' piped in between or maybe an onion jam

boursin or mozzarella melted for the glaze....hmmmm

pick up a copy of the sureal gourmet

tracey

[McAuliflower]

How about a thinned out pate' piped in between or maybe an onion jam

boursin or mozzarella melted for the glaze....hmmmm

pick up a copy of the sureal gourmet

tracey

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I too was thinking of the Surreal Gourmet (Bob Blumer).

He has a fake eggs with peach halves that is cute.

[bleachboy]

I like to make "fromage fort" out of my leftover cheese fragments. It has a thick, pasty consistency that might work and would certainly be tasty with hollandaise, etc.

Alton Brown's recipe

[JayBassin]

Dough? Either whole wheat or rye flour (for color), made into a sticky dough, then zapped with a torch.

[MightyD]

dab of glucose works really well in sticking pastry shells together. plus, it's not a perma-bond so you can *kinda* very gently move the shells around if necessary.

[Eden]

Ooh I love fromage forte! plus I have a bunch or random cheese in the house, I think it's time to whip up a batch for a test run!

I have the surreal gourmet on order form the library.

thanks for the suggestions.