Something I did about 10 months ago but never really wrote about was an inverted poached egg………………

When decontructing a dish there are many things you need to think about in order to make it good and of course so the guest doesn’t get too confused while eating it, Make it understandable:

• If you are Trying to remind your guest of something they have eaten before but in different format than they need to get it without being told.
• If you are coming with a New flavor profile then put it into a technique they understand and the reverse is if you are coming with a new technique then have flavors they understand. If you come with a totally new technique and a new flavor profile you will confuse the guest and possibly alienate them for the rest of the meal.

In this particular dish I have combined the famous Tortilla Espanola and the traditional poached egg…………….

In the place of the egg white I have used some texturized egg yolk which is only about 4mm thick as if it were any thicker than it would be too heavy and rich. Inside the yolk outer layer is a liquid “Yolk” of Potato and caramelized onions which when you cut into it will explode and has the exact texture of a yolk. To make the texturized egg yolk, the yolks are cooked at 70 degrees Celsius for a period of 50 minutes then chilled, the result is a transparent paste that molds and holds like a gel.

To make the “yolk”, I made a roasted potato stock and mixed in a quantity of caramelized onions. The mix is then texturized to the same consistency as natural egg yolk then set using gelatin and reverse Alginate Spherification.

To get the same form of a poached egg I used a technique which makes the form with some cling film and poaching it in a pot of 80 degree water.

To complete the dish I make a egg Shell from Bread. This was done by rolling the bread through the pasta machine several times until 3mm thick then pressing it between 2 mini steel 1/2 sphere molds then baked in an oven.

The last element is the sauce which is some texturized Caramelized onion stock which I had to add as the yolk is very rich and the sauce seems to lighten it up.

Tags: alignnone, Caramelized, consistency, dish, Egg, flavor, gel, gelatin, inverted egg, machine, mix, onion, Potato, Spherification, src, technique, Tortilla

This entry was posted on Thursday, January 7th, 2010 at 15:50 and is filed under Food, Recipes, Techniques. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.