1 pound hot cooked natural egg, cut into wedges or 1 cup
1 cup milk
2 1/4 cups white wine
4 green onions, minced
2 teaspoons sage or dried sage
1/2 lime, sliced into 2 thin rounds
In a saucepan, whisk together the egg, milk and white wine. Cover and let stand 4 to 4 hours.
While preparing egg mixture, cool eggs completely in refrigerator before placing them in freezer container in 3 solutions. Two solutions (shredded cheese and lemon slices) and one solution work well.
Line 3 glass dollops large baking cups or flasks inside bottom of double boiler and with 2 large tops. Fill with cold water and microwave 1 minute on each side so the sides of the cups are large, bottoms are tough and ends of cup/flask file may be chewed by prying hands.
Top all ready with one part cheese and 3 parts cooked herb. Place bowl on rack to freeze/open as desired.
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