Brouillade (Chilled Scrambled Egg With Smoked Salmon & Caviar)

by Clover Ng @ 23 Oct 2013
Brouillade (Chilled Scrambled Egg With Smoked Salmon & Caviar) Ingredients
6 whole eggs, eggshells reserved for serving
10g butter
Salt and freshly ground white pepper, to taste
10ml crème fraîche
30g baeri sturia caviar
4 smoked salmon slices
1 hard-boiled egg, yolk and white separated and chopped
Celery cress, for garnishing

Vodka Cream
180ml cream
2 tbsp vodka
1 tbsp chopped chives

Carrot Purée
Butter, for sautéing
250g carrots, peeled and thinly sliced
50g onions, peeled and chopped
200ml cream

For the vodka cream: Whip the cream in a mixing bowl until a firm consistency is achieved. Add in the vodka and chopped chives and whip until well incorporated. Set aside.

For the carrot purée: Melt the butter in a sauté pan over medium heat. Add in the sliced carrots and chopped onions and sauté until vegetables are tender. Add in the cream and sauté for another 10 minutes. Transfer the sautéed vegetables into a food processor and pulse into a purée. Keep chill in the refrigerator.

Mix the whole eggs and butter in a mixing bowl with a rubber spatula. Season to taste with salt and freshly ground white pepper. Place the mixing bowl in a water-bath at 80°C and stir the egg mixture thoroughly until homogenised. Remove the mixing bowl from the water-bath and add in the crème fraîche. Keep the scrambled egg chill in the refrigerator.

Spoon the chilled carrot purée onto each serving plate. Place an empty eggshell upright on the chilled carrot purée. Fill the eggshell with the chilled scramble egg and top with vodka cream and baeri sturia caviar. Place a smoked salmon slice at the side and sprinkle with chopped egg yolk and chopped egg white. Garnish with celery cress. Serves 4