Uibheacha Luibhe i nGloine

I've been a fan of the Bauhaus designer Wilhelm Wagenfeld for a long time. In 1933 he designed the Wagenfeld egg cooker for the Jenaer Glaswerk Schott (today Zwiesel Kristallglas). I saw it from time to time at flea markets, but I always found the prices astronomical.

But the egg cooker is still made today and I recently got two of these simple and timeless egg cookers from friends. In these little things you can make the best egg prick.

You can use it in the oven, in the microwave (I don't need it) and in a pot in a water bath. In the oven and in the microwave you should remove the hangers, they suffer a lot there. The glass lids are enough. In the water bath in the pot you can leave the hangers on, which also makes it much easier to take them out.

Incidentally, the fine things come in different sizes. By the way, you can also use small jars of Weck if they have one lid.

Preheat the oven to 180 degrees and butter the Wagenfeld Egg Boiler well. Prepare an ovenproof dish and bring the water to the boil at the same time.

Now slide an egg into each egg boiler, the yolk should definitely remain intact. Now add some lemon thyme and lightly pepper and salt. Mix the Parmesan with the mustard (you can also use any other herb mustard) and the cream.

Spread the Parmesan mixture between the two egg boilers and then put the lid on the egg boiler. Now put the egg boiler in the ovenproof dish and pour boiling water up to approx. 1 cm below the edge and then let it set on the middle shelf for approx. 12-14 minutes. The egg white should be shrunk, the egg yolk should be soft as wax.

Finally, garnish with a little fresh lemon thyme.