Egg Recipes

 

Oueffs en Brouillade with Sea Urchin

Oueffs en Brouillade with Sea Urchin

4 eggs
2 tbsp heavy cream
1.5 tbsp butter
1/8 cup Minced sea urchin
salt and pepper

1. Beat eggs until frothy, add salt and pepper
2. Heat butter in top of double boiler
3. Add most of eggs to butter, reserving 1/6 cup
4. add heavy cream to reserved eggs
5. Whisk eggs constantly so that the curds stay small. They are cooked when they are not liquid but still fluffy.
6. Add sea urchin and whisk in, remove from heat
7. Add to reserved egg/cream mixture, whisk together.
8. Serve

Oueffs en Brouillade with Eel

4 eggs
2 tbsp heavy cream
1.5 tbsp butter
1/8 cup chopped Japanese smoked eel
salt and pepper

1. Beat eggs until frothy, add salt and pepper
2. Heat butter in top of double boiler
3. Add most of eggs to butter, reserving 1/6 cup
4. add heavy cream to reserved eggs
5. Whisk eggs constantly so that the curds stay small. They are cooked when they are not liquid but still fluffy.
6. Add eel and whick in, remove from heat
7. Add to reserved egg/cream mixture, whisk together.
8. Serve

 

Accidental Fusion Fried Eggs

So - this was designed as some sillly fusion recipe - this was made from crap in the fridge at 11PM ( I was watching Anthony Bourdain in China).  Made this with 4 other courses for guests tonight - this was the favorite dish by far.  Lick the bowl good.

 

1.5 slice bacon, cut into 1/2 inch strips

1 tbsp chicken fat

1/4 tsp powdered szechuan pepper 

3 eggs

salt and pepper 

1 cup rice, heated

2 tbsp preserved mustard greens 

white parts of 3 scallions, sliced 

 

1. cook bacon in chicken fat with szechuan pepper, remove to side

2. salt and pepper eggs 

3. Fry eggs over high heat in fat until crispy, remove all but 1 tbsp fat

4. place eggs over rice

5. Cook mustard greens and scallions in fat for 30 seconds and pour over eggs

6. Serve to sophisticated preferably mostly wasted guests with beer or Alsacian wine.