leave your inhibitions at the door
In the Quickfire Challenge of last week’s Top Chef NOLA, Dana Cowen declared putting eggs on top of everything as “a fad that needs to go away.” That really bummed me out because, being in the Midwest, we’re a good 2-3 years behind on most trends. We’re only now just starting to see eggs appear here. One place here in Ann Arbor has a terrific Scotch egg and another has a breaded soft-boiled egg on top of their Caesar.
NOWWWWW, because of her proclamation, this may get killed off before it starts. Then again, with a haircut like that, she may not know much about trends.
But just in case, I better get crackin’ on learning how to do it myself. (Get it? Cracking? Like cracking eggs? See what I did there?)
One of the top dishes in that challenge was Nina’s Scotch quail egg on confit potatoes with leek & potato puree. I’ve made leek & potato puree before, so it made sense to try this one. One little change was that I didn’t make the confit potatoes. I forgot. Oops.
Leek & Potato Puree
I’ve developed this over many years, and honestly don’t measure things. This is my best approximation so, if it sucks, feel free to improvise. I also usually make this with 4 slices of bacon chopped up instead of the butter. But I had some pork stock I made last night, so went with that instead of the chicken stock. Because of that, I think the bacon would’ve been too much.
– 2 tablespoons olive oil
– 2 tablespoons butter
– 2 leeks – white sections only, chopped
– 4 medium potatoes, diced
– 3 cups chicken stock
– bay leaf
– 3 sprigs of thyme or a teaspoon of dried thyme
– salt and pepper
– 1 cup (?) milk or half and half.
1 – Heat the butter and the olive oil over medium heat
2 – Sautee the leeks for about 5-7 minutes until soft
3 – Add everything else and simmer for about 30 minutes until potatoes start to fall apart.
4 – Blend and add in milk a little at a time until smooth. I’ve never really measured the milk part, so add in a little at a time. Be prepared to need some more.
5 – Serve as a soup with some hearty bread.
I’ve never made this before, but have been dying to try. I used this recipe from Bon Appetit as a base because it was pretty simple. And because they featured me on their website. But this, like all of the other recipes I saw said to fully boil the egg, probably for some food safety issue. But I wanted the yolk runny and knew, after a lifetime of burritos, my stomach could handle anything. So my egg instructions are different from theirs.
– 6 eggs
– Bowl filled with ice cubes and water
– 1 cup flour in a shallow dish
– 1 cup finely crushed corn flakes in a shallow dish
– 8 ounces of breakfast sausage
– vegetable oil
1 – Bring a pot of water to a rolling boil. Add four of the eggs and boil for exactly five minutes. Remove and immediately put it in the ice water. This will cool them down so you can handle them. It also causes the egg to shrink away from the shell, so it peels easier. I made mine the night before so it would be cold when cooked. I REALLY wanted to make sure the egg would NOT get cooked through. Like this –
2 – Put the flour and corn flakes in separate shallow dishes. Beat the two remaining eggs in a bowl.
3 – Divide the sausage in four equal portions. Roll-out a the sausage into a thin later. Place the egg on it and gently wrap it with the sausage.
4 – Roll the sausage-covered eggs in the flour, dip in the beaten eggs, and roll around in the corn flakes.
5 – Heat 2 inches of oil in a pot until a deep fry thermometer registers 375. Deep fry until brown and crisp and sausage is fully-cooked, about 5-6 minutes.
About that frying part…
One of the few casualties of our recent move was my deep-fry thermometer. I never got around to buying another one and decided to wing it. I heated the heck out of the oil and lookie what happened after 30 seconds.
You know it’s way too hot when it messes up the ladle I used to drop it in the oil. Oops… The worst part about it? I forgot I have a deep fryer with temperature control. Double-oops.
I still had no idea what the temperature was, but I figured what the heck. Here’s the result.
Sometimes it’s better to be lucky than good.
And was the egg still runny?