Eggs and Garlic

Name: Eggs and Garlic
Ingredients: 4 whole Eggs (for boiling) (To be hard-boiled and sliced); 6 large cloves Garlic cloves, peeled (Original text calls for 'half a dozen heads', likely meaning cloves or segments given the oil ratio); 1 tbsp Butter (For frying the garlic); 1.5 tbsp Olive oil (Original calls for 'rather more than a tablespoonful'); 0.25 tsp Salt (To taste); 0.25 tsp Black pepper (Freshly ground); 1 whole Egg (raw) (Beaten, for thickening the sauce)

A rich, savory appetizer featuring hard-boiled eggs served with a bold, creamy garlic emulsion. Described in the original text as 'better adapted for an Italian than an English palate,' this dish uses a technique similar to a cooked garlic custard or warm aioli to create a thick, flavorful sauce.

Ingredients

4 whole Eggs (for boiling) (To be hard-boiled and sliced)
6 large cloves Garlic cloves, peeled (Original text calls for 'half a dozen heads', likely meaning cloves or segments given the oil ratio)
1 tbsp Butter (For frying the garlic)
1.5 tbsp Olive oil (Original calls for 'rather more than a tablespoonful')
0.25 tsp Salt (To taste)
0.25 tsp Black pepper (Freshly ground)
1 whole Egg (raw) (Beaten, for thickening the sauce)

Instructions

1Place 4 eggs in a pot of cold water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes. Transfer to an ice bath to cool completely.
2While eggs are cooling, melt the butter in a small frying pan over medium-low heat. Add the peeled garlic cloves and fry gently until they are soft and lightly golden, but not burnt. This removes the 'rankness' or harsh raw flavor.
3Remove the softened garlic from the pan. Place the garlic in a mortar with the olive oil. Pound with a pestle until it forms a smooth paste.
4Transfer the garlic and oil paste back into a small stew-pan or saucepan. Place over low heat. Season with salt and pepper.
5In a small bowl, beat the raw egg thoroughly. Pour the beaten egg into the warm garlic mixture while stirring constantly and vigorously to prevent scrambling. Continue stirring over very low heat until the mixture thickens into a custard-like consistency.
6Peel the cooled hard-boiled eggs and cut them into slices. Arrange the slices on a serving dish. Pour the thick garlic sauce into the center (or over the eggs) and serve immediately.