Eggs have earned respect in France where they are served for lunch but also for dinner. It is not been much evolution in cuisine when it comes to serving eggs but chef Jacky had this idea of textured poached egg.
Tools: - two 1 1/2 qt sauce pan - skimmer - 1 8 inch sauté pan4 mixing bowls - whisk - napkin
Ingredients:- to convert - 1 large head of frisée Salad - 10 large eggs - 6 oz. bread crumb or Japanese Panko - 1 qt corn oil - 4 oz. AP flour - 4 slices bacon sliced finely - 4 oz. wine vinegar - salt and ground black pepper Dressing - 2 oz red wine vinegar - salt and black pepper - Balsamic vinegar reduction (obtained by cooking Balsamic with sugar until syrup consistency)- 2 0z. chopped parsley
Steps: 1)Boil 1 quart of water with 4 oz of vinegar. When the water is boiling furiously, break in 8 eggs and simmer for 2 minutes 2)Remove the eggs precautiously with the skimmer and refresh them into iced water. After a few minutes, take them by hands and delicately onto a napkin 3)Beat the last 2 eggs into a bow and add salt and pepper. Flour in another bowl and Panko into the 3rd bowl..First put the eggs into the flour, shake the excess then into the beaten eggs and last into the Panko 4)Bring the oil to around 300o temperature and fry the eggs (two at a time) for 5 seconds (using the skimmer or a basket to remove the eggs) 5)SIn the saute pan, fry the bacon until crisp and over low heat. drain the bacon and keep the melted fat. 6)Use the center and yellow part of the frisee, salt and pepper and toast it (4th mixing bowl) with the bacon, vinegar and the hot bacon fat 6)Assemble by laying down the frisee in the bottom of the plate, eggs on the top, a cordon of Balsamic reduction around and sprinkle with chopped parsley.
Chemistry: (to be developed)
-Extra virgin olive oil
-Red wine vinegar
-Egg large to poach
-Egg for coating
-Japanese Panko breadcrumb
-Salt, black pepper
the water with the vinegar in a shallow pot. Crack the eggs into water and poach
for 1 minute. Lift eggs out and drain on thick paper towels. Beat one uncooked
egg with a fork.. Carefully roll the poach eggs in flour first, then in the
beaten egg and finally in the Panko. Heat butter in a frying pan and fry eggs on
both sides until golden brown. (use vegetable oil in a deep fryer if you have
one.). Reserve the eggs on parchment paper to remove the excess butter. Dress
frisée with olive oil, Balsamic, salt and pepper. Add the chopped bacon and
serve the crispy eggs over.