Á La Coque

by Clover Ng @ 23 Oct 2013
Á La Coque Ingredients
4 whole eggs

Duxelle Of Mushrooms
30g butter
30g onions, peeled and chopped
250 button mushrooms, cubed
Salt and freshly ground white pepper, to taste
60ml cream
Thyme, to taste
Butter and olive oil, for sautéing
150g shimeji mushrooms, bottom ends trimmed
1 tbsp chopped parsley

Emulsion
200ml cream
50g bacon
Black truffle oil and salt, to taste

For the duxelle of mushrooms: Melt the butter in a sauté pan over medium heat. Add in the chopped onions and cover the sauté pan with a lid and sweat the chopped onions until tender. Remove the lid and add in the button mushroom cubes and season to taste with salt and freshly ground white pepper. Add in the cream and thyme and sauté until desired consistency is achieved. Set aside. Melt the butter and olive oil in a sauté pan over medium heat. Add the shimeji mushrooms and sauté until tender. Add in the chopped parsley and sauté lightly. Reheat the duxelle of mushrooms just before serving.

For the emulsion: Place the cream and bacon into a saucepan and heat the mixture over low heat, for about 10 minutes. Pass the heated cream through a fine sieve into another saucepan (discarding the bacon). Add in the black truffle oil and salt taste, and whisk well. Pour the emulsion into an espuma bottle and charge with one cartridge of gas. Keep warm in a bain-marie at 60ºC.

Place the whole eggs (shells intact) into a thermo cooker and heat the whole eggs at 64ºC for about 25 minutes. Transfer the slow-cooked whole eggs into a bowl of iced water and set aside to cool. Once cooled, chill the cooled whole eggs in the refrigerator. Remove the chilled eggs from the refrigerator and reheat in a pot of water at 60º for about 10 minutes.

Place the duxelle of mushrooms into centre of each serving soup plate. Crack a slow-cooked whole egg over the duxelle of mushrooms. Discharge the warmed bacon espuma around the slow-cooked whole egg. Serves 4