might use them as an amuse bouche sometime, seperating the yolks and then keeping it in one peice while you coat them is a bit tricky, I did them sous vide before seperating
Sous-viding first makes sense. I really want to do something like that to be honest. What temp did you sous-vide at and how long did you fry them after coating?
CulinaryBroDown is an amusing site. There's some actual useful info buried amongst the utter horror the guy concocts
63 C for an hour, I then found that running under cold tap "washed" the white off, coated with flour then a little beaten egg, rolled in the Doritos and fried for 30 seconds
63 C for an hour, I then found that running under cold tap "washed" the white off, coated with flour then a little beaten egg, rolled in the Doritis and fried for 30 seconds
This isn't anything special, but if any of you have heard of a chain called Cosy Club, or Loungers, you might have seen their dish Cosy Eggs / Lounge Eggs.
I'm a little obsessed with Chorizo at the moment, so unsurprisingly get the Chorizo version. Basically, 2 poached eggs, chorizo sausages, hollandaise sauce on a toasted muffin.
I thought I'd make it a little more filling;
I've added sundried tomatoes and mixed beans in tomato sauce
Why are eggs covered in hollandaise sauce so delicious?
edit: Have just seen the post your image thread if a mod would like to delete/move.
My local fishmonger tweeted last night that they were getting fresh caught, local, wild sea trout today. I couldn't resist so I nipped down this morning and bought a side of a good sized trout.
I didn't want to faff about too much with it so I did it simply pan fried with beurre noisette, samphire and asparagus. Was very tasty but I slightly overcooked the fish and the beurre noisette could have been a bit browner (I'm always wary of overdoing it and it being bitter). Still enjoyed it very much though.
I'll be having the other half tomorrow for lunch; simply grilled and served with brown bread & butter. I'll have sea trout over salmon any day of the week.
Belly pork (brined for 24 hr then sous vide 24hr) , scallops in vanilla butter, butternut squash puree ( maple syrup, parmesan, nutmeg, cream , garlic ) with apple cinnamon crisps, deep fried mint and a pork and apple reduction
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