Farm Egg- Manresa
Ingredients
- 4 farm-fresh eggs
Sherry Cream
- 100 grams cold heavy cream
- 5 grams sherry vinegar 8 percent acidity
- 2 grams kosher salt plus more as needed
To Serve
- Fleur de sel de Guérande
- Ground ginger
- 1 bunch of chives thinly sliced
- Aged maple syrup may be flavored with bourbon and/or vanilla
Instructions
Egg
- Top the egg and use a pairing knife to remove the top. Pour the egg into a container and place the shells back in the carton.
- Remove any rough shell and peel the interior membrane, then rinse the shells in cold water.
- Carefully place the yolks back into each shell. Cover with plastic wrap and store in the fridge for up to 4 hours.
- Pull the eggs 1 hour before cooking.
Cream
- Combine the cream, sherry vinegar, and salt in a mixing bowl and whisk until the cream begins to thicken.
- Adjust the seasoning by adding a pinch of salt, if necessary. Whisk until the cream forms soft peaks, spoon into a plastic pastry bag, and tie the top of the bag. If not using the cream immediately, refrigerate the pastry bag.
To Serve
- Use a pot that can fit all the eggs, fill it halfway with water, and heat it to 176°F (80 °C).
- Season each egg evenly with a pinch each of fleur de sel and ginger, then sprinkle about ¼ teaspoon of chives evenly over the surface of the egg yolk.
- Float the eggs in the water and allow them to poach for 75 to 90 seconds. The egg should have a wobble in the center.
- Remove from the water, dry the outside of the shells, and place each in an egg cup.
- Pipe Sherry Cream into each shell, leaving a small peak in the center just below the level of the shell. Drizzle 5 or 6 drops of the maple syrup in a circle on top of the cream.
