The Chicken or the Egg

Talk about a Texture Bomb

 

Amuse-bouche is a French phrase that translates to “mouth amuser”—usually served in small portions, often one or two bites, and are frequently eaten by hand.

These small dishes are typically offered as a gift from the kitchen, not included on the bill, and are intended to tantalize the palate and prepare diners for the meal ahead. Creamy whipped crème fraîche, crispy chicken skin is molded around a tart shell to create a crunchy little basket, eggs three ways poppin’ off—just yum.

Don’t be intimidated by the effort, this dish is worth every step.

 

 

INGREDIENTS

  • Egg yolks

    Panko breadcrumbs

    Vegetable oil

  • Quail Egg

  • 1 C Crème fraîche

    1 OZ Chives, finely chopped

    1 Lemon (juice & zest)

    1 Garlic clove, minced

    Salt & pepper, to taste

  • Chicken skins, taken from large thighs

    Flaky sea salt description

  • Microgreens

    Edible flowers (optional)

    White Sturgeon Caviar

 
 

INSTRUCTIONS

For the fried egg yolk:

Place an abundance of breadcrumbs on a plate, or tray. Use a whole egg to dimple the surface. Place the egg yolks in the dimples and cover them thoroughly in breadcrumbs. Freeze for one hour. Heat oil in a saucepan to 365º and immerse the eggs in the hot oil one at a time. Cook for two minutes, until nice and golden. Do not cook them for too long as the yolk must remain soft on the inside. Drain the oil and place the eggs on a lined tray to remove any excess oil. 

For the quail egg:

Bring a pot of water to boil and carefully lower the eggs in with a slotted spoon. Cook for 2 minutes 30 seconds. When done remove, cool down under cold running water and peel. Be gentle.

For the crème fraîche:

In a blender or food processor, blend all ingredients. Transfer to a piping bag. Store in the fridge until ready to plate and serve.

For the shell:

Lay the skins skin-side down and scrape off any excess fat and remaining meat from the insides, leaving you with just the outer skin. Set a shell mold upside down, balanced on a small bowl, on a lined baking sheet. Spray with non-stick spray of choice. Stretch the skin over the mold and top with another mold, sandwiching the skin. Bake at 350º for 10-15 minutes until golden and crisp. Drain the skins and sprinkle with sea salt. 

Plating:

Set the chicken skin shell on one of your favorite little dishes and pipe the crème fraîche on the bottom creating an even layer. Next nestle the sliced soft boiled quail egg and fried egg yolk into the whipped topping. Last, add a generous spoonful of caviar and decorate with mircogreens and edible flowers.