For the next few days I''m going to be posting the dishes we prepared along with adapted recipes and some photos. I want to record this meal because it was truly phenomenal. First Off: Bacon & Eggs
A few fays ahead, Kris made a brunoise which is finely chopped carrots, turnips and leeks. On the day I blanched the brunoise for about 30 seconds.
Here are some lovely quail eggs I got for cheaper than cheap- $1.48 at an Asian grocery store.
Not so cheap Bacon ($9- what?!) But VERY TASTY bacon
"Using a serrated knife, cut through half of the quail egg at the fat end of the egg." This was much easier written then done, Mr. Keller. The first one went: cut-cut-crack-splat.
Once poached (in at least 6 inches of water) transfer the quail eggs to an ice bath, then using scissors, cut the tails off. This is when I was hoping I hadn't overcooked the little suckers. There is nothing worse than overcooked egg yolks. BLECH.
And then you do something funny- you reheat the poached eggs in some butter with 2 tsp of Brunoise.
To plate- add one poached egg with sauce (AKA: BUTTER) to each spoon and top with a shard of fried bacon.
Try to eat something besides Quail Eggs & Bacon for the rest of the day. We re-filled this baby twice.
And I still have some quail eggs and bacon in the fridge! If my brother is lucky, he might get to sample this one tonight.
Bacon & Eggs
Adapted from The French Laundry Cookbook
The poached eggs can be stored in an ice bath in the fridge for 2 days.
- 10 Quail Eggs (+ extra in case of breakage)
- 2 tbls white wine vinegar
- 1-2 slices of the best Bacon you can get
- 2 tsp Brunoise (All finely chopped: 1 part carrot, 1 part turnip, 1/2 part leek)
- 3 tblsp Butter
- Salt & Pepper
Thomas Keller offers this advice for cracking open the quail eggs: rest the egg on its side on a dish towel and with a serrated knife, carefully cut through half of the shell before breaking it off. Make sure to cut through the bigger end of the egg so that the yoke will easily come out. Stand the cut quail eggs in their carton until ready to use.
Bring a pot of water to a simmer making sure the water is at least 6 inches deep. Add the white wine vinegar. Slowly tip the quail egg over so the yolk slides into the water. Let the egg poach for about 2 minutes or until the eggs whites have turned white. Retrieve with a slotted spoon and place into an ice bath.
Fry the bacon until crispy. Let drain on paper towels. Break into shards.
In a small saucepan slowly melt the butter and add the poached eggs to reheat. Add the brunoise and cook for a few more minutes. Season to taste.
To assemble: on a spoon place one poached quail eggs with some butter and brunoise and top with a shard of bacon.
We are fans.