• Sunday, September 24, 2017

Eggs and Capers

“Gribiche” Crispy Hen Egg and Caper Relish
April 18, 2014
Ingredients

Eggs:
6 fresh farm eggs
6 egg whites
1/2 cup cornstarch
1 pint of fine breadcrumbs
salt to taste

 

Caper relish:
2 tbsp chopped capers
2 tbsp chopped cornichons
1 tbsp finely minced shallot
1 tbsp finely minced parsley
1/2 tbsp Dijon mustard
2 tbsp white wine vinegar
1/2 cup olive oil
salt and pepper to taste

 

Fines herbes salad:
1 tbsp tarragon leaves
1 tbsp of picked chervil
1 tbsp of picked parsley
1 tbsp of chive batons
1 tsp olive oil
small splash of white wine vinegar
sea salt and fresh cracked pepper to taste

Directions

Serves: 6

Eggs:
Place the eggs in ice water for about 5 minutes. Meanwhile, bring a medium pot of water to a boil. Take the eggs out of the ice and gently place them all in the boiling water. Set a timer for exactly 6 minutes. Once 6 minutes have passed, immediately place the eggs back into the ice water to stop the cooking. The white of the egg should set while leaving the yolk still creamy. Once cooled, peel and set aside in the fridge until needed.

Gently whisk the egg whites in a bowl until somewhat aerated. The aeration allows the cornstarch to incorporate more evenly. Whisk in the cornstarch until there are no lumps, and season with salt.  

Place the breadcrumbs in a different bowl. Now, take the eggs and submerge them in the egg white and cornstarch slurry. Take the egg and place it in the breadcrumbs and toss until completely coated. Fry the eggs in a fryer at 375°F until golden-brown. Remove immediately from the oil and place on a paper towel and season with salt.

Caper relish:
Whisk together the Dijon mustard and the white-wine vinegar. Next, slowly start to drizzle in the olive oil while whisking vigorously. Once the base is fully emulsified, add all the other ingredients and stir. Season with salt and pepper to taste.

Fines herbes:
Mix all the ingredients together. Dress the salad with the olive oil, vinegar and season with salt and pepper. Use immediately upon dressing the salad.

To plate:
Place a little bit of the caper relish on the plate. Next add the crispy hen egg and finish with a little of the fines herbes salad.

 

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