Soft-Cooked Egg & White Burgundy

Chef's pick: Jean Curial & Fils St.-Véran 2010 Wine Spectator alternates: Georges Duboeuf St.-Véran Flower Label 2010 (87, $18) J.J. Vincent & Fils Pouilly-Fuissé Marie-Antoinette 2010 (90, $24)

Soft-Cooked Egg & White Burgundy

Photo by Tempest R.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    ounces Parmigiano-Reggiano, freshly grated (about ½ cup)

  • ½

    cup milk

  • ½

    cup heavy cream

  • 4

    fresh large eggs

  • 1

    tablespoon extra-virgin olive oil

  • 1

    cup kabocha squash, cut into small dice

  • 3

    sprigs fresh thyme, leaves finely chopped

  • 2

    tablespoons toasted, hulled pumpkin seeds, finely chopped

  • 2

    strips apple wood-smoked bacon, cut into small dice and cooked until crispy

  • Kosher salt

Directions

Combine Parmigiano-Reggiano and milk in a heavy-bottomed pan and bring to a boil. Immediately turn off the heat and cover for 30 minutes. Strain mixture through a fine-mesh sieve, add cream and discard the solids in the strainer. Set mixture aside. This is a tricky technique; do not expect perfection the first time. The weight of the eggs is crucial to the timing. For the below temperature and time, the egg should weigh around 63 grams. Stick with it and pay attention. Heat a pan of water to 75° C (167° F) and place eggs in their shells in the water and cook for 13 minutes, maintaining the temperature as much as possible. While the eggs are cooking, heat olive oil in a sauté pan over high heat and add diced squash in a single layer. Turn heat down to medium, add thyme and gently stir with a wooden spoon. When the squash has started to brown, remove from pan and divide among 4 bowls. Remove eggs from water and carefully break them into the bowls, taking care not to break the yolks. (Try cracking the shell with a very sharp-tipped knife.) Sprinkle pumpkin seeds on top of the eggs. With a hand blender, froth the cheese and milk mixture and use a spoon to scoop off the foam that comes to the top. Spoon the foam around the eggs. Sprinkle the bacon on top of the foam. Sprinkle a few grains of salt on top of each egg and serve immediately


Nutrition

Facebook Conversations