Sunday, 22 June 2014

' 64.C poached & fried EGG with ASPARAGUS .'

64 C. poached & fried Free range Hen egg, French Tarragon infused Asparagus ribbons, Crumbled croutons, Balsamic vinegar reduction, Fresh Tarragon and Viola flower.

              The night temperatures have dropped quite rapidly here at the moment but our hens are in their first season and are laying strong through the start of our winter. Hence the egg recipe, which is in fact a recipe from the great Eddie Shepperd, award winning vegetarian chef in the U.K. I chose to use, (copy what ever you may call it) Eddie's recipe because of his use of techniques in making the dish, the simple egg cooked in a way you can really appreciate eating it and accompanied by the perfect pairings. We got our three girls going on 3 months ago now and if there was an eighth day in the week we would get 2 dozen eggs. We couldn't be happier, they couldn't be happier and its a great mutualistic  relationship. Free ranging is a different story, almost everyday the Isa brown gets out and I'm having to go and retrieve her from next doors backyard, the park or half way up the street where she's foraging on someones front lawn. Anyway below I've listed the techniques to this tasty vegetarian breakfast of asparagus and egg with crouton and balsamic reduction.                                                                          
            To begin with I started with the asparagus, setting my sous vide machine to 85C. I then vacuum sealed asparagus spears with a little butter and some fresh tarragon from the garden. The sealed asparagus was then placed in the water bath and cooked for 15 minutes before being removed and placed in an ice water bath to stop the cooking. Once the asparagus was cool enough I sliced them into halves or ribbons and dressed them with a little olive oil, a squeeze of lemon juice and a little salt and pepper to season, these were then stored in the fridge and warmed gently before serving. I then set the sous vide water bath to 64C. and carefully placed the egg in the bath with the shell on, cooking the egg for 1 hour. Once the egg was ready I broke the egg into a frying pan, frying the egg for a 30 seconds on one side only before removing and plating immediately. While the egg was cooking I prepared the balsamic reduction and the croutons, beginning with the reduction I placed some balsamic vinegar into a saucepan with and brought to slow simmer, reducing the vinegar by a third. This was then set aside to thicken up. Next I prepped the croutons by tearing up some good quality white bread and frying the pieces in a little olive oil and garlic until golden in colour. I the crumbled the croutons up lightly and seasoned them with salt.                                                                                                                            
               To plate I placed the warmed asparagus in the centre of the plate in a loose bundle letting them sit where they naturally fell. I then placed the hot poached then fried egg on top of the asparagus and seasoned with salt and cracked black pepper. I then scattered the crumbled croutons in a rough line starting from the top of the egg out to the edge of the plate. Delicately dotting the thickened balsamic to make an arch around the egg and finally garnishing with a fresh viola flower and a sprig of fresh french tarragon from the garden.

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