This time I used finer and hotter salt. My mistake was to re-use some salt from the last time. It turned brown in the oven, but it made it look more period, so no problem. The result was not as pretty as last time.
Here is the salt ready to be put in the oven to heat it up. Still white...
And out of the oven! It made some bubbles, so the result is not as pretty as it could be. The salt turned brown and there is not those big and pretty chrystals as before. I wonder if I should add some more coarse salt on the rim, just to decorate.
On the serving plate. I made it with only three eggs in order to save our tasters (me and hubby) from too much food.
The results. The finer (and hotter, mind you) salt did not make the crust thinner, quite the opposite! But it made it hard and dry, so it was easy to eat only the eggs and leave the salt crust on the plate. You can see the crust in the middle of the picture, with the already "loosened" eggs on top of it. Too bad that the recipe doesn't tell us anything about how the dish should be eaten, but I would bet they left the crust un-eaten.
I am now sertain, that the original recipe mentions "the coffin" only because of "the pie crust" formed by the salt. There is no dough involved!
This dish could be used as a part of a feast, but you would have to mention to the guests that they are not supposed to eat all that salt!
Oh, and during the cooking my hubby complained about the slight smell of hydrochloric acid in the air. He said it is propably caused by salt and acids from the eggs being heated together. I hope there was not too much of it.