Chefs consider eggs to be the most versatile ingredient in their kitchens. Wylie Dufresne, owner of wd~50 in New York city, even features the kitchen staple on his business card. Which one of our dishes do you think would be business card worthy the Scotch Egg or Fettuccini Carbonara?
Due to the holidays and travel, week one has been truncated but will still follow the same rules as above. Voting will stay open until Sunday evening when this week’s ingredient/theme (Chinese) dishes will be posted.
The (Better) Scotch Egg
Pork. Eggs. Deep fried. How can anything be better than a Scotch Egg? The consummate bar food, scotch eggs can be seen popping up at gastropubs around the nation flaunting their porky- eggy- deep-friedy-ness. December’s Bon Appetit even takes readers through their method of creating this deep fried delicacy, though even BA fails where your humble cook has succeeded. Where’s that you ask? Runny yolks. Every recipe I can find for Scotch Eggs ends with the egg cooked totally through, and though I imagine that it may be a matter of personal preference, the only way that this classic combination could be made better is to be able to cut it in half and have the rich warm yolk run out. A dozen test eggs later and the perfect runny-yolked Scotch Egg is presented to the world today on 52WCC.
Scotch Eggs (serves as many as four and as few as one)
- 6 eggs(4 for frying two for beating)
- 3/4 pound of ground sausage
- 1 cup of all purpose flour
- 1 cup of panko bread crumbs
- Appropriate amount of oil to submerge the eggs in your deep fryer or dutch oven
- Bring pot of water to boiling on stove.
- Gently add four eggs and start timer for 5 minutes and 30 seconds. When time is up, remove eggs to ice water bath and allow to cool for 10 minutes. Gently crack shell and peel off of egg. Whites should be firm.
- Bring oil to 375 degrees.
- Separate sausage into four even servings. Flatten into rectangle and carefully wrap around peeled eggs. (Link to Bon Appetit above is helpful)
- Dredge sausage covered egg in flour. Dip in beaten eggs. Roll in panko bread crumbs.
- Deep fry (two at a time) for 5-6 minutes or until bread crumbs are well browned.
Pasta alla carbonara is a traditional Italian pasta dish based on eggs, cheese, bacon and black pepper. A classic, super rich, bacon and egg dish! Who wouldn’t want the silky richness of a gooey egg yolk topped with the salty fatty excellence that is bacon added with a little sharpness from the parmesan cheese. The use of the whole egg versus just the yolk is up for debate, but I feel using just the yolk makes the dish a bit silkier and richer. While the use of cream is controversial as well, just a small amount helps prevent the egg from sticking too quickly thus making the dish even creamier and more succulent. Please note, this is note the dish for you if you are on a strict diet! Haha Enjoy!
- 1 tablespoon olive oil
- 1 shallots, diced
- 1/4 large yellow onion, finely diced
- 4-5 strips of bacon, cut into 1/2 inch strips
- 1 clove garlic, chopped
- 1 (9 ounce) package fresh fettuccini pasta
- 3 egg yolks
- 1/2 cup cream
- 2/3 cup chicken broth
- 1 cup frozen peas
- 1 cup freshly sliced cremini mushrooms
- 1/2 cup shredded Parmesan cheese
- Handful fresh parsley
- salt and pepper to taste
- Heat olive oil in a large heavy saucepan over medium heat. Sauté bacon for about 3-4 mins to start to brown.
- Add onions and shallots and mushrooms and stir and cook until bacon is evenly browned.
- Stir in garlic and continue to sauté until fragrant.
- Add broth to deglaze pan. Make sure to scrape drippings stuck to off bottom of pan. There’s lots of flavor here!
- Add cream and stir to mix sauce thoroughly. Add frozen peas and continue to cook to warm thoroughly. Add freshly cracked black pepper to taste. Not much salt is needed due to saltiness of bacon.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 3-4 minutes or until al dente. Drain pasta, reserving about 1/4 cup cooking liquid to help bind sauce.
- Add Parmesan cheese and mix to incorporate fully.
- Remove pan from heat.
- Drop egg yolks onto pasta and toss to coat pasta evenly.
- Serve immediately garnish with parsley and homemade garlic bread.
- Bon Appetit! (serves approx. 4 people)