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.
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.
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.