Thursday, December 17, 2015

Egg Crusted with Porcini

This recipe is my Xmas gift to all Forum members. It is easy, can be prepared before hand, has WOW factor and is very tasty.
This recipe is for 4, as entrée, although I originally had the egg on top of a smoked Duck salad at Beebe's in Bendigo. The trick is to keep the yolk soft. This is not difficult when the eggs are steamed in the TMX.

If serving immediately as an entrée, prepare a leaf salad on individual small plates. This could also be made as a main with 2 eggs as a vegetarian meal.

There are 4 stages to the recipe.
1. Make the crumb, ( this can be done several days ahead. )
30 g Porcini dried mushrooms
45g Panko crumbs

Place mushrooms and grind, 25 seconds/ speed 10
Add Panko crumbs and mix 5 seconds/ speed 5
Put aside

2. Cooking eggs

Into TMX bowl place 500 Mls of cold water, place basket into bowl.
Place 4 eggs straight from fridge into basket.
The time will depend on size of eggs.
Small eggs 11 minutes.
Medium ( 66g ) 12 minutes
Large 13 minutes.
Cook on 100/ Speed 1
When cooked place immediately into bowl of iced water for 15 minutes.
Peel eggs.

3. Coating eggs
Into 3 individual bowls place

3/4 cup of plain flour, a little S and P
1 egg beaten with 1/2 teaspoon water
Crumb mix

Dip each egg into flour, then egg , then crumb. Make sure egg is well coated. Place aside.

Heat 1 1/2 cups of oiI in a small saucepan . Test with a little pinch of crumb to see that it bubbles quickly.
Lower a coated egg on a perforated strainer into hot oil and roller around. It will only take a few seconds to brown.
Remove and drain on paper towel.
Repeat process.

Serve on Salad.

Notes.
The first eggs that i used were home grown .These had thinner shells so cooked more quickly than commercial eggs. they were also easier to peel. i have changed the cooking times by adding 1 minute to the original recipe. i would recommend a test run with whatever eggs you regularly use.

Porcini mushrooms can be replaced with other dried mushrooms.
Choose a salad base with a mild creamy dressing so as not to detract from egg.
Eggs may be double coated to give a thicker crust.
I have read that after all eggs are cooked, that they can be stored for up to a week in a sealed container in the fridge. Then warmed gently in oven, before serving. I haven't tried this.
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