Recipes
and Information:
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Recipe: Poached Egg with Salmon Roe and Mizuna
2
freshest egg
1/2 tsp. salmon roe
1/4 tsp. duck fat or butter
sprigs
mizuna for garnish
1/4 tsp truffle oil (optional)
salt and pepper | | |
To
poach the egg:
 | | Coat
saran warp with duck fat (or butter) and set inside ramekin or cup |
 | | Break
egg into saran wrap; you can add a dash of your favorite olive oil or a truffle
oil or just get creative at this point. You will be surprised with the options
you have. |
 | | Tie
the saran wrap and then immerse in simmering water for 4 minutes. You can hold
the container to make adjustments for presentation. If you
are doing more than one egg you can tie them onto a support e.g., use a chopstick
set across the top of the pot |
 | | Carefully
cut the string and saran wrap and present the egg on the greens. This egg was
done for 4 minutes. You may need slightly more or less depending on taste and
size of eggs. |
.Add caviar or use your own selection
of toppings
NOTE: There is no supported research that cooking
at these temperatures with saran wrap has any harmful effects. Yet this method
provides an ideal way to cook extremely fresh boiled eggs that one can never peel.
