Newest Threads

**ChshreCat** · 01-21-2011, 03:26 AM

Now, scotch eggs with runny yolks. You might have something there!

**Warped04** · 01-21-2011, 03:59 AM

Quote:

Originally Posted by strat_thru_marshall

Are you a pro chef?

I'm a line cook. Did I go to culinary school. Yes. Do I call myself a chef? No. There's one chef in my kitchen and that's my chef. He's my mentor, and I've been working for him since I got out of culinary school, but I've been in the business for most of my life.

Quote:

Originally Posted by ChshreCat

Now, scotch eggs with runny yolks. You might have something there!

I'm thinking the same thing.

**IrregularPulse** · 01-21-2011, 04:08 AM

God yes to Scottish eggs. I was intro'd a few years ago at a brew pub in Indiana. So good.

**weirdboy** · 01-21-2011, 04:27 AM

OK, seriously. How the hell did you do that?

Soft boiled followed by blanching (maybe sticking in the freezer?) and then a quick fry?

**Warped04** · 01-21-2011, 04:37 AM

You can't soft boil them. It's like a really light boil. I'd love to give my time out, but I'm still working on pushing it. The more time you boil it the easier it is to peel, but less chance you have to get a runny yolk after breading and frying. I'll give you my time when I get it down (it's only my second attempt). Plus at the restaurant our burners have just a ton more btu's than at home (I can boil at 400 degrees in a tilt skillet if I have too), so even if I gave my boiling time it wouldn't do any good (I think). You just have to experiment. I'll tell you right now, I'm under 4 minutes in the boiling water.

Then shock it in ice water, peel it, bread it and deep fry it.

The beautiful thing about it is, the egg is so perfect that it doesn't get greasy because the white protect it.

**Homercidal** · 01-21-2011, 02:17 PM

That looks amazing! I wonder if you could add crumbled bacon to the breading....

**dataz722** · 01-21-2011, 02:54 PM

Quote:

Originally Posted by Warped04

You can't soft boil them. It's like a really light boil. I'd love to give my time out, but I'm still working on pushing it. The more time you boil it the easier it is to peel, but less chance you have to get a runny yolk after breading and frying. I'll give you my time when I get it down (it's only my second attempt). Plus at the restaurant our burners have just a ton more btu's than at home (I can boil at 400 degrees in a tilt skillet if I have too), so even if I gave my boiling time it wouldn't do any good (I think). You just have to experiment. I'll tell you right now, I'm under 4 minutes in the boiling water.

Then shock it in ice water, peel it, bread it and deep fry it.

The beautiful thing about it is, the egg is so perfect that it doesn't get greasy because the white protect it.

The equipment you use will make no difference on the time. There is no way possible that you are boiling at 400 degrees unless whatever you are doing it in can hold pressure in excess of 5000 psi.

Mischief_Brewing · 01-21-2011, 03:07 PM

WD~50 (a crazy restaurant in NYC) does an eggs benedict with deep fried hollandaise sauce. They use liquid nitrogen to freeze the sauce then deep fry it. It's incredible!

Found an article about it: http://www.npr.org/templates/story/story.php?storyId=112334453&ft=1&f=1007

**dataz722** · 01-21-2011, 03:11 PM

WD50 is on my top 10 lists of restaurants I want to try in my life.

brrman · 01-21-2011, 08:59 PM

Quote:

Originally Posted by IrregularPulse

God yes to Scottish eggs. I was intro'd a few years ago at a brew pub in Indiana. So good.

Was that in Indianapolis? I have had them at Barley Island in Broadripple, but I they have only been in that location for 3 years... (yes they were damned good)