Six Minutes Egg, Bone Marrow Custard, Cinnamon Spiced Figs, Hedgehog Mushrooms & Watercress
by Ling
@ 04 Nov 2013
Ingredients
4 whole eggs
A bunch of watercress, plucked, soaked for 10 minutes and air-dried in the refrigerator, for garnishing
Cinnamon Spiced Figs
5 figs, quartered
20g sugar
5g cinnamon
Bone Marrow Custard
300g roasted bone marrows (from beef bone marrows soaked in ice, water and vinegar overnight, and then soaked again in water, ice and salt for 24 hours)
2 egg yolks
2 whole eggs
7g smoked salt
2g garlic powder
8ml white wine vinegar
5ml Lea & Perrins sauce
Hedgehog Mushrooms
Butter, for sautéing
500g hedgehog mushrooms, sliced
Salt, to taste
Meringue
375ml buttermilk
150g egg white powder
Preparation
For the cinnamon spiced figs: Place the quartered figs onto a baking pan and sprinkle with sugar and cinnamon. Lightly torch the seasoned figs with a blowtorch until caramelised. Set aside.
For the bone marrow custard: Place the roasted bone marrows into a frying pan and flambé until browned. Transfer the flambéed bone marrows and its resulting fat into a food processor and pulse to a purée. Set aside. Whisk the rest of the ingredients in a mixing bowl with a hand-held blender until emulsified. Add in the bone marrow purée and whisk until smooth. Strain the mixture into a siphon and chill in the refrigerator for about 20 minutes. Charge the siphon 3 times with canisters and place into a water-bath at 60°C for about 30 minutes.
For the hedgehog mushrooms: Heat the butter in a sauté pan over high heat until melted. Add in the sliced hedgehog mushrooms and sauté until tender and golden browned. Season with salt to taste. Keep warm.
For the meringue: Place the buttermilk and egg white powder into a food processor and pulse at high speed until a dense consistency is achieved. Transfer the mixture into a food dehydrator and allow the mixture to dry for 48 hours.
Heat a pot of water to a boil. Add in the whole eggs and poach for about 6 minutes. Remove the poached whole eggs from the cooking pot and de-shell. Carefully cut away a portion of the egg white to expose the egg yolk.
Place 2 poached whole eggs onto each serving plate, exposed side facing upwards. Place the cinnamon spiced figs onto each serving plate. Discharge a few dollops of bone marrow custard around the serving plate. Arrange the meringue onto each serving plate to resemble an eggshell. Add in the sautéed hedgehog mushrooms and garnish with watercress.
Serves 4
