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Recipe details
Israeli Onion and Parmesan Egg Timbales
Small steamed egg timbales with sweet onion and Parmesan, made gently in a covered pan.
≈ 148 kcal/100 g · ≈ 290 kcal/serving
35 minMediumIsraeli
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
large eggs2 pcs
onion, finely diced70 g
finely grated Parmesan20 g
olive oil5 ml
salt1 g
black pepper0.2 g
Cookware and utensils
small nonstick skillet
two 4-ounce heatproof ramekins
large lidded pot
mixing bowl
whisk
Directions
01
Sauté the onion in the olive oil until translucent.
Products
onion, finely diced — 70 g; olive oil — 5 ml
Action
Sauté
Time
6 min
Temperature
Medium-low heat
02
Whisk the eggs, Parmesan, salt, and pepper in a bowl.
Products
large eggs — 2 pcs; finely grated Parmesan — 20 g; salt — 1 g; black pepper — 0.2 g
Action
Whisk
Time
1 min
Temperature
Room temperature
03
Stir the onion into the egg mixture.
Products
onion, finely diced — 70 g; large eggs — 2 pcs
Action
Stir
Time
1 min
Temperature
Warm
04
Divide the mixture between two ramekins.
Products
large eggs — 2 pcs; onion, finely diced — 70 g; finely grated Parmesan — 20 g
Action
Divide
Time
1 min
Temperature
Room temperature
05
Set the ramekins in the pot and add water halfway up their sides.
Products
No products at this step
Action
Set and fill
Time
2 min
Temperature
Boiling water
06
Cover and steam the timbales until set and 160°F/71°C inside.
Products
large eggs — 2 pcs
Action
Steam
Time
15 min
Temperature
Gentle simmer; 160°F/71°C internal
07
Lift the ramekins from the pot and unmold the timbales onto a plate.
Products
large eggs — 2 pcs; onion, finely diced — 70 g; finely grated Parmesan — 20 g
Action
Unmold
Time
2 min
Temperature
Hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
