It looks like an ordinary savory muffin. Cheese and herbs and all that, baked in a popover pan of some sort…
…but cut it open and there’s a perfectly cooked soft boiled egg in the middle. Both lovely AND delicious.
My sister and brother-in-law brought me this from St. Louis this past weekend and I’m fascinated. The egg is not only perfectly cooked, it’s almost perfect in shape. That seems to rule out a raw egg dropped into a mass of batter. But then maybe not.
Could the egg have been prepared (possibly sous vide) to the perfect temperature (about 150 degrees Fahrenheit), shelled, then inserted into the dough prior to baking? Possible, especially if the baking temperature was high and the heat didn’t have time to penetrate to the very center (thus overcooking the yolk) before the outside baked.
Hmm…any other theories? I’d like to make these sometime, as they are excellent.