Birds’ Nest
I saw this fried quail egg mummified inside a dumpling format. The skin was made out of a raw potato thinly sliced and then fried. This idea by Adria seemed parallel to the blazer idea, a classic flavor combination dissected into parts to create a play on the traditional potato and egg combination. How “play”ful this idea was…
At this point I realized I must experiment with this – make it my own.
I proceeded to think about how to make a real breakfast meal with complex flavors. I thought about the skeletal structure of eggs benedict; Hollandaise sauce, english muffins, eggs, and cured meat. I decided I would use fresh buckwheat blinis (little pancakes served with caviar) instead of english muffins. Then, I’d replace the canadian bacon with Lox, add some creme fraiche flavored with chives instead of Hollandaise, top it with the egg in its own nest, and decorate this with some salmon roe on top. This is my version of eggs benedict. Whether this meal will land an engagement ring on your finger is another story.
Left to right; Creme Fraiche, Salmon Eggs, Buckwheat blini batter, chives, eggs (I used quail egg
for presentation purposes), and Potato.
Buckwheat Blini Mixture.
Baking Powder.
Ever so slightly boiled eggs. It took me 3 previous eggs to de-robe the shell of the egg. The rarer the egg, the harder it is to peel of the shell. The eggs were so tender that they just kept bursting. Chaos always creates a result.
Potato Angel Hair device. This turns a whole potato into Angel Hair spaghetti. It is from Tokyo.
BladeRunner
Preparing the nest for the egg..
Wrap and Trap your boyfriend
When frying, I wanted to keep the round shape. In order to do this I had to hold this egg and potato sculpture half into the oil and half out. If I had dropped this in automatically the potatoes would have unraveled.
The sound of Food frying, the sound of scissors cutting. The best sounds ever on earth..This is why I like to cook and make clothes.
Chive and Creme Fraiche mixture.
Building the layers of New Eggs Benedict.
Lox, yes the lox was not pictured in the ingredient vials. That’s because this lox really comes from the salmon egg.
When I boiled the eggs they had to be really undercooked as they continued to cook when fried…I like my eggs slightly runny.
Category: Food | Tags: feature 60 comments »
April 16th, 2009 at 12:32 pm
breathtaking amazing beautiful.
so many of my favorite things here in this dish..but the way you do it simply blows my mind! you always blow my mind!
April 16th, 2009 at 12:34 pm
beautiful! such an interesting mix, gorgeously executed. i bet it tasted fantastic too!
April 16th, 2009 at 12:43 pm
your photos are absolutley amazing!
April 16th, 2009 at 12:54 pm
you really ought to open up a boutique with a cafe in it. if you did, and i lived in nyc, i'd be fat AND broke.
ps. glad you liked the chains <3 i'm actually on the search for picture of this other chain bodice i saw from the 1960s by trifari.
pps. great taste in music. i spy the slits. love them!
April 16th, 2009 at 1:13 pm
Insane
April 16th, 2009 at 1:30 pm
Wwwwwwooooowwwwww!!!!
April 16th, 2009 at 1:58 pm
please open a boutique/cafe – it would be ridiculously incredible. i am so hungry right now… for margiela AND eggs benedict! xoxo
April 16th, 2009 at 2:19 pm
Agreed with Miss V–If you had a restaurant, I would be the first at your door. I love a good poached egg!
xxx,
Tiffany
April 16th, 2009 at 4:17 pm
oh god, that looks sooooo delicious and at the same time “pretty”
April 16th, 2009 at 4:29 pm
You are such a rare talent! I really enjoy your blog.
April 16th, 2009 at 5:04 pm
it just keeps getting better and better. any suggestions for those who dont have a potato angel hair device?
April 16th, 2009 at 5:11 pm
Milk it-
Surely! You can use a potato shaves instead and wrap the egg with it. I assume you will fry it as well. It will test as good if not the exact same.
April 16th, 2009 at 5:13 pm
you continually impress me. great job!
April 16th, 2009 at 6:20 pm
Xiu Xiu’s cover of ‘Ceremony’ is one of the greatest musical experiences committed to the digital format, if you haven’t heard it already CHECK IT OUT!
April 16th, 2009 at 6:51 pm
You need your own TV show so you can show us all how it’s done! I think you might rule the world one day…..We’re all going to have LuxiRare labels on our foreheads.
April 16th, 2009 at 7:34 pm
you are evolving into something cosmic and fearless with every post as proof.
April 16th, 2009 at 10:50 pm
you are AMAZING. end of story.
April 17th, 2009 at 3:16 am
Fantastic. I wish I could have a bite now… AWESOME!
April 17th, 2009 at 4:27 am
WOw I can’t believe I’ve only just discovered your blog. You are so amazing, I love your creativity! Your blog is so inspiring! Fashion is fashion, food is food. But fashion+food=gold. =)
xx Jessie
April 17th, 2009 at 5:21 am
you are an artist
April 17th, 2009 at 5:23 am
nail a luxirare label to my head please judy, i am totally in awe WOW
carlotta
April 17th, 2009 at 8:30 am
your blog is crazy sick!! i love how you portray the food in your photos and manipulate them to the finish..amazing!
April 17th, 2009 at 11:13 am
Thanks for the sweet comment guys! Really this dish isn’t pricey or all that difficult to execute. Eggs and potatoes are always something we have all you need are the buckwheat, the lox and some salmon caviar (which is very wallet friendly). Surprise your boyfriends today!
April 17th, 2009 at 11:39 am
i’m down with the luxirare on my forehead haha.. this is incredible, i was discussing your blog with my cousin and we both agreed that we have NEVER seen food presented this well, anywhere.
Ohhh and beluga caviar is so damn good. I remember when I moved down here from Russia (and quarantine wasn’t so damn tight) we brought all these cans of Beluga caviar with us – insane, we move to another country and CAVIAR is what we bring – just shows the connection we have with our caviar. My grandma wrote books / was a university professor on marine biology and she would frequently get “gifted” Beluga caviar in big 1kg jars, dad was telling me sometimes they wouldn’t have any food in the house except for some bread and these huge jars of caviar. (it is a shifty country, payment sometimes came in the form of caviar rather than money)
April 17th, 2009 at 2:56 pm
Your blog is seriously the best.
April 17th, 2009 at 3:12 pm
you have the most amazing photographs of food. amazing. it’s like food porn. i love it.
April 17th, 2009 at 3:23 pm
IIIIIIIIIIIIIIIIII MMMMMEEEEEEEEEAAAAAAAAAANNNNNNNNNNNNNNNNNNNNNNNNNNNNNN………….
April 17th, 2009 at 4:25 pm
It’s so amazing! I’m going to do this, but I have no idea how to make buckwheat bellini mixture? I’ve just started “playing” with food. This looks so incredible, neatle but simply, too, so please, help me!;)
April 17th, 2009 at 4:31 pm
mjufca.
Go here:
http://www.foodnetwork.com/recipes/the-cookworks/buckwheat-blini-recipe/index.html
This is the recipe for Blinis.
You can purchase BUCKWHEAT flour at WholeFoods.
hoPE THAT helped and I hope you like it !
April 17th, 2009 at 7:30 pm
Looks great! I love the comparison you made with the chef and designer, would love to try some of your food one day!
April 17th, 2009 at 9:18 pm
Your blog is like the Margiela/Kawakubo of all fashion and/or food blogs.
I hope one day the rest of the world (beyond the blogosphere), gets to appreciate your genius the way it deserves to be known.
April 17th, 2009 at 9:45 pm
lovely blog – so glad i found you (via tiffany gong) and thanks for the compliments regarding my work. cheers!
April 17th, 2009 at 10:24 pm
OMG that looks sooooooo good! And The Cramps rule!!!!
Love your blog!
April 18th, 2009 at 12:04 am
i literally cannot cook, but your blog inspires me so much. everything you make looks amazing, and every picture you take is beautiful.
April 18th, 2009 at 12:37 am
thanks dude, that is so nice…
and yep i too would go the margiela, even over a huge fuck off jar of caviar
xx
ps haha your second comment was so funny, don’t worry i’m like the queen of typos – in my comments and posts
April 18th, 2009 at 4:29 pm
this is gorgeous, now I’m hungry again, damn you
April 19th, 2009 at 3:33 pm
that pancake looks orgasmic. is there a recipe i can thieve? or was it a mix you purchased.
April 19th, 2009 at 6:17 pm
Hey Ji, your food looks so delicious, it makes me hungry. And the photography is just amazing, makes me even more hungry.
April 19th, 2009 at 10:25 pm
Every time I look at your pictures I die a thousand deaths. Your food looks dangerously good.
April 19th, 2009 at 11:17 pm
you are so inspiring girl!
April 20th, 2009 at 12:00 pm
the beauty and creativity of breakfast at its finest.
let’s dine together! please?
April 21st, 2009 at 2:25 pm
yum!! those colour are son inspiring thank’s !! you made my inspiraton day for fashion!!!! weird pix but very cool
best
http://lachauve-souris.blogspot.com/
April 23rd, 2009 at 4:21 pm
mmm, im hungry.. i should never visit your blog with an empty tummy! in fact, even with a full tummy, i always wish that i’d eaten something from your page rather than whatever i scavenged from my (empty) kitchen!
…sigh…
April 27th, 2009 at 11:10 pm
oh my god.
May 28th, 2009 at 9:13 pm
hii, that looks delicious! just a suggestion: i think the egg would be really tasty wrapped with shredded filo dough, as well! Shrimp wrapped in filo dough and fried is also delicious =)
July 28th, 2009 at 2:21 pm
the foods are SUPERB! ahh.
DDD
how lovely it is! I WANT IT!
July 29th, 2009 at 4:21 pm
amazing. simply amazing. i am going to attempt to make this!
October 6th, 2009 at 7:54 am
[...] a bit too rare or far too difficult for me to make, (like these crisps, sea urchin, this cake, this eggs benedict and this insanely elaborate avacado salad… but having said that, I am going to make these pie [...]
October 9th, 2009 at 10:16 pm
This is a gorgeous post – I hope people revisit your archives often to see the beauties. I go to your 3 cheese posts SO often. They just tantalize me.
October 16th, 2009 at 11:25 pm
Oh my gawd, you must cook for me. ><;
October 30th, 2009 at 5:20 pm
Holy crap that is the single most delicious thing I have ever seen! How is it that you’re not ridiculously famous/rich/worshipped??
November 2nd, 2009 at 11:38 am
[...] Eggs Benedict [...]
November 7th, 2009 at 3:58 am
I have tried so many times to cook the egg like that but I all failed. Can you show me how to cook it? Thank you
November 12th, 2009 at 1:41 am
Your blog, since the first time I saw it, had been one of my top favorite and respected blogs.
And that line where you go
“Lox, yes the lox was not pictured in the ingredient vials. That’s because this lox really comes from the salmon egg.”
I thought that was very funny and very witty :]
December 4th, 2009 at 8:10 pm
Oh my gosh, your site is so lovely!! i’ve only just found out about it! could i have the recipe for this please?
December 23rd, 2009 at 8:57 pm
Just wanted to say you inspired me to get a spiral cutter (as a christmas gift requested from my man – lol). Thanks!!
Just got it in the mail today – and I’ve been in a tizzy of slicing and spiraling all evening!!! I love it.
First made zucchini ‘noodles’ with traditional style Vietnamese dipping sauce. Delicious!
Made several other things too tonight – and just discovered I’d cut my thumb without even noticing (probably on a knife – not the slicer). So, I’ve decided after I finish my attempt at the potato nests you describe above – making them right now – I need to PUT THE TOY away!!! Ha ha. I’m too excited and am injuring myself!
February 9th, 2010 at 3:11 pm
Just looking at your food posts made me fat. Five pound fatter to be precise.
February 20th, 2010 at 6:42 am
Social comments and analytics for this post…
This post was mentioned on Twitter by ricardobraun: http://luxirare.com/birds-nest/ guh i’m so hungry now…
March 1st, 2010 at 12:54 am
Well tonight we are making asiago ciabatta bread while sipping vidal ice wine and eating chunks of cheeses, pineapple and apricots. So yummmmmmy. Your posts make me think to always make the presentation pleasing, even when it’s just for us at home.
Please please please move to Chicago and open a boutique and cafe here!!! I can already picture what the place might look like. But then, most likely not, you will always surprise and astound us. And locate it near a train stop, please, so it’s easy to get there from our home in the faraway burbs.
June 9th, 2010 at 5:13 pm
This makes me sooo hungry.