Friday, April 1, 2011

Dragon Eggs

Here is a cool technique inspired by some recent reading of David Chang's book Momofuku. He talked about soaking soft boiled eggs in smoke flavored water to infuse the flavor. I decided to try this flavor profile with a different technique that would have more of a visual presentation and still be considered a smoked egg. After soft boiling some farm eggs and chilling them down, we cracked the shells all over and hot smoked them for five minutes. Once they were cool enough to peel, the result was this spider web marble effect on the egg white.  The flavor was lightly smoky and some good sea salt brought it all together.

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