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Message
SUBMISSION Thread for Egg Challenge July 6, 2021
Posted on 7/6/21 at 9:00 am
Posted on 7/6/21 at 9:00 am
This is the place to submit your entries for the egg challenge. Each entry must include the title of your dish, at least one photo, and a general description. Submissions will be accepted until 8:55 am, tomorrow morning!
Good luck!
Good luck!
10
Posted on 7/6/21 at 9:00 am to Darla Hood
Spanish Tortilla de Patatas
This is a classic Spanish omelet made up of three main ingredients, potatoes, onions, and eggs. Extra virgin olive oil is mandatory as the fat. Seasoning is usually only salt and pepper.
I was very tempted to zhuzh it up with some type of smoked pork product and/or cheese, but I decided to respect the traditional ingredients.
ETA: I did not use the sausage! I took the pic when I thought I would be using it.
First, peel the potatoes and slice about 1/4” thick. Slice the onion, as well.
Coat generously with olive oil and season. I went non-traditional with Tony’s.
Recipes usually say to fry the potatoes and onions in olive oil, not at usual frying temperature, but the oil should be shimmering and the ingredients cooked slowly. I did break from tradition here and followed a Spanish chef’s alternative method of cooking the potatoes and onions in the oven. I put them in a 400 degree oven for 30 minutes.
Crack four or five eggs in a bowl. You don’t need to whisk them.
Once the potatoes and onions are tender and out of the oven, pour them into the bowl with the eggs and stir and fold until well combined and there are no white streaks in the eggs. Let them sit for at least five minutes so the potatoes will absorb some of the egg mixture. It should look almost custard-like.
In the meantime, put some olive oil in a skillet and get it hot. Pour the mixture into the skillet and smooth it out.
Let it cook on one side for about three minutes or so until it’s set.
Remove skillet from the fire, and flip the tortilla onto a plate, and then carefully slide it back into the skillet to cook the second side. (Add a little more olive oil if your skillet is dry.)
Cook for another three minutes. If you like the center to be runny, remove to a plate now. I went a couple of extra minutes.
Let it rest a few minutes before slicing.
Slice into wedges and serve. Accompany with a salad or with brunch accoutrements.
I do not regret not adding meat and cheese. It is delicious in its simplicity.
This is a classic Spanish omelet made up of three main ingredients, potatoes, onions, and eggs. Extra virgin olive oil is mandatory as the fat. Seasoning is usually only salt and pepper.
I was very tempted to zhuzh it up with some type of smoked pork product and/or cheese, but I decided to respect the traditional ingredients.
ETA: I did not use the sausage! I took the pic when I thought I would be using it.
First, peel the potatoes and slice about 1/4” thick. Slice the onion, as well.
Coat generously with olive oil and season. I went non-traditional with Tony’s.
Recipes usually say to fry the potatoes and onions in olive oil, not at usual frying temperature, but the oil should be shimmering and the ingredients cooked slowly. I did break from tradition here and followed a Spanish chef’s alternative method of cooking the potatoes and onions in the oven. I put them in a 400 degree oven for 30 minutes.
Crack four or five eggs in a bowl. You don’t need to whisk them.
Once the potatoes and onions are tender and out of the oven, pour them into the bowl with the eggs and stir and fold until well combined and there are no white streaks in the eggs. Let them sit for at least five minutes so the potatoes will absorb some of the egg mixture. It should look almost custard-like.
In the meantime, put some olive oil in a skillet and get it hot. Pour the mixture into the skillet and smooth it out.
Let it cook on one side for about three minutes or so until it’s set.
Remove skillet from the fire, and flip the tortilla onto a plate, and then carefully slide it back into the skillet to cook the second side. (Add a little more olive oil if your skillet is dry.)
Cook for another three minutes. If you like the center to be runny, remove to a plate now. I went a couple of extra minutes.
Let it rest a few minutes before slicing.
Slice into wedges and serve. Accompany with a salad or with brunch accoutrements.
I do not regret not adding meat and cheese. It is delicious in its simplicity.
This post was edited on 7/10/21 at 4:34 pm
Posted on 7/6/21 at 9:03 am to Darla Hood
3 Birds - Fried Chicken Skins layered with Fried Quail Egg, Rotisserie Duck, Duck Egg Aioli, Peach Habanero Hot Sauce, Sweet Pepper and Nopales Slaw, Queso Fresco, and Shaved Cured Duck Egg
The Hot Sauce was made from Local Peaches (Red Stick Farmers Market), peppers from my house (mostly habaneros), onion and garlic. Everything into a fermenting bucket with a brine for a week then sent through the blender with vinegar, maple, and honey added.
The Cured Duck Eggs were also made a couple weeks in advance. 1 week in a 2:1 salt to sugar ratio in the fridge, followed by a week sitting in cheesecloth, in the fridge to dry.
Duck was marinated in Soy, Ginger, and Honey for 1 day before hitting the rotisserie.
While the duck cooked I made the Aioli - Duck Egg, Garlic, Jalapeno Salt, Lemon Juice, Mustard, Olive Oil and Lemon Thyme and put into a squeeze bottle
Grilled some Nopales (cactus) to add to the Sweet Pepper Slaw
Refresher on the El Dorado 15 Year Rum with some frozen Watermelon cubes.
Chicken Skins pulled from some thighs, and then held/molded while fried
Quail Eggs (from a buddy's house/farm) fried on the griddle
Assemble: First Egg on Skin
Next Add Duck
Next Aioli and Hot Sauce
Next add the Sweet Pepper Slaw with the Nopales
Lastly I Shaved the Cured Duck Egg with the Microplaner and added some Queso Fresco
The Hot Sauce was made from Local Peaches (Red Stick Farmers Market), peppers from my house (mostly habaneros), onion and garlic. Everything into a fermenting bucket with a brine for a week then sent through the blender with vinegar, maple, and honey added.
The Cured Duck Eggs were also made a couple weeks in advance. 1 week in a 2:1 salt to sugar ratio in the fridge, followed by a week sitting in cheesecloth, in the fridge to dry.
Duck was marinated in Soy, Ginger, and Honey for 1 day before hitting the rotisserie.
While the duck cooked I made the Aioli - Duck Egg, Garlic, Jalapeno Salt, Lemon Juice, Mustard, Olive Oil and Lemon Thyme and put into a squeeze bottle
Grilled some Nopales (cactus) to add to the Sweet Pepper Slaw
Refresher on the El Dorado 15 Year Rum with some frozen Watermelon cubes.
Chicken Skins pulled from some thighs, and then held/molded while fried
Quail Eggs (from a buddy's house/farm) fried on the griddle
Assemble: First Egg on Skin
Next Add Duck
Next Aioli and Hot Sauce
Next add the Sweet Pepper Slaw with the Nopales
Lastly I Shaved the Cured Duck Egg with the Microplaner and added some Queso Fresco
This post was edited on 7/6/21 at 9:04 am
Posted on 7/6/21 at 9:06 am to holygrale
Posted on 7/6/21 at 9:13 am to Darla Hood
We're only two submissions in and I'm already drooling 
As always, great work, friends!
As always, great work, friends!
Posted on 7/6/21 at 9:27 am to holygrale
Yowza that’s some fine work there sir!
I used a micro plane for a salt cured egg as well
I just finished eating mine, made it this morning. Have to get to work before I can do the post
I used a micro plane for a salt cured egg as well
I just finished eating mine, made it this morning. Have to get to work before I can do the post
Posted on 7/6/21 at 10:00 am to NOLAGT
Since there was some discussion on if my beef Wellington had enough mushrooms to be good for the mushroom challenge I decided to re-create that dish… In egg format
Egg Wellington with a side of cloud eggs and deviled eggs
I had previously dropped and some egg yolks into salt to cure them in the fridge for a few days. Then I use the micro plane to sprinkle along the top of the dish.
For the deviled eggs I separate the egg yolk from the white and steamed them in the steam oven. Popped out the white and mixed up the yolk and then piped it out on top of the eggs. Top with paprika so it was orange to replicate my carrots.
Next was the cloud eggs which are pretty simple. Separate the egg and yolk again and whip the white into a meringue with some salt and pepper. Plop it out on a pan and make a Divet for the yolk and pop it in the oven until it starts to brown. Then dump the yolks into the Divet and put it back in the oven for about three minutes. This was my mashed potatoes and gravy…
Onto the egg Wellington. I separated the yolk from the white again and cooked just the yolk by itself in a shot glass and some hot water. Then I popped out that yolk plug and dropped it in a larger cup with the egg white. This made essentially a boiled egg in the shape of my beef tenderloin so I could wrap it. After that was done I wrapped with prosciutto and croissant, brushed it down with egg yolk and into the oven until ready.
Plated up. It probably would’ve been good with the hollandaise sauce but I didn’t have time to dirty more dishes LOL. I also wanted to try putting a layer of cheese in the Wellington but did not have time to redo it if cheese melt it out. So this is what I got
Thanks for looking
And the beef Wellington version from the mushroom challenge
Egg Wellington with a side of cloud eggs and deviled eggs
I had previously dropped and some egg yolks into salt to cure them in the fridge for a few days. Then I use the micro plane to sprinkle along the top of the dish.
For the deviled eggs I separate the egg yolk from the white and steamed them in the steam oven. Popped out the white and mixed up the yolk and then piped it out on top of the eggs. Top with paprika so it was orange to replicate my carrots.
Next was the cloud eggs which are pretty simple. Separate the egg and yolk again and whip the white into a meringue with some salt and pepper. Plop it out on a pan and make a Divet for the yolk and pop it in the oven until it starts to brown. Then dump the yolks into the Divet and put it back in the oven for about three minutes. This was my mashed potatoes and gravy…
Onto the egg Wellington. I separated the yolk from the white again and cooked just the yolk by itself in a shot glass and some hot water. Then I popped out that yolk plug and dropped it in a larger cup with the egg white. This made essentially a boiled egg in the shape of my beef tenderloin so I could wrap it. After that was done I wrapped with prosciutto and croissant, brushed it down with egg yolk and into the oven until ready.
Plated up. It probably would’ve been good with the hollandaise sauce but I didn’t have time to dirty more dishes LOL. I also wanted to try putting a layer of cheese in the Wellington but did not have time to redo it if cheese melt it out. So this is what I got
Thanks for looking
And the beef Wellington version from the mushroom challenge
This post was edited on 7/6/21 at 10:22 am
Posted on 7/6/21 at 10:33 am to holygrale
quote:
holygrale
Absolutely fantastic job.
Posted on 7/6/21 at 10:51 am to Darla Hood
So, this was... challenging. I feel like even "difficult" dishes don't bother me much, but I was stressing so much on this one.
The most difficult part is cutting the top off of the raw egg without breaking it. There is apparently a special tool for this, but I own no such tool. So I watched a YouTube video and went to work.
First, you score the egg to create a makeshift perforation. Then you insert the tip of the knife into the egg and lift.
So close!
Once the top has been successfully removed, you remove the membrane. Apparently the original chef actually doesn't remove this, but I stressfully did so.
Next, you discard the whites and carefully replace the yolk into the shell. Season with salt and pepper.
Fill with chives.
Place the egg into water that has just been simmering, but the heat has been cut. Let it sit for 3m.
Now, we create the filling. Season heavy whipping cream and sherry vinegar with nutmeg, cloves, ginger, and pepper.
Using an immersion blender, whip into a firm cream.
Set your finished egg into the serving vessel for piping.
Pipe the cream carefully into the egg.
Garnish with more chives and drizzle with maple syrup (really important to tie it all together flavor wise).
quote:
Known by many in the food press as the ‘Arpège egg,’ chaud-froid d’oeuf (hot-cold egg) was invented about 20 years ago at the triple-Michelin starred Arpège restaurant in the 7th Arrondissement of Paris by culinary superstar Alain Passard. The dish has become so identified with Arpège, that it now goes by the name of ‘Coquetier Maison de Cuisine‘ (pot of the house) on the restaurant’s menu.
As a piece of technical cooking, the dish has gained some notoriety among chefs as being a bit of a bastard to get right.
The most difficult part is cutting the top off of the raw egg without breaking it. There is apparently a special tool for this, but I own no such tool. So I watched a YouTube video and went to work.
First, you score the egg to create a makeshift perforation. Then you insert the tip of the knife into the egg and lift.
So close!
Once the top has been successfully removed, you remove the membrane. Apparently the original chef actually doesn't remove this, but I stressfully did so.
Next, you discard the whites and carefully replace the yolk into the shell. Season with salt and pepper.
Fill with chives.
Place the egg into water that has just been simmering, but the heat has been cut. Let it sit for 3m.
Now, we create the filling. Season heavy whipping cream and sherry vinegar with nutmeg, cloves, ginger, and pepper.
Using an immersion blender, whip into a firm cream.
Set your finished egg into the serving vessel for piping.
Pipe the cream carefully into the egg.
Garnish with more chives and drizzle with maple syrup (really important to tie it all together flavor wise).
Posted on 7/6/21 at 11:13 am to NOLAGT
Wait, you have a steam oven? I didn't even know that existed.
Posted on 7/6/21 at 11:26 am to LouisianaLady
So far I’m just glad I didn’t submit my Tater Tot Breakfast Poutine dish with sausage gravy.
Posted on 7/6/21 at 11:35 am to Darla Hood
I screwed up my first entry 
which was crispy fried salmon skin with a large dollop of baked tobiko meringue, then topped with fresh wasabi hollandaise sauce.
Pretty sure the tobiko caused a reaction not allowing the meringue to set & cook properly
Plan was to pair crispy skin, with fluffy meringue, and spicy/creamy sauce.
So I had to scramble and thought of doing a crème brulee' with egg yolks but decided on ...
Meringue Cookies: Lemon, Peppermint, Almond, and Vanilla flavored
basic ingredients... 4 egg whites, 1 cup sugar, cream of tartar, various flavored extracts, food coloring.
Whisk eggs whites in the Kitchen aid mixer, add Cream of Tartar, a tablespoon of sugar every 30 seconds to dissolve, lastly add flavored extract of choice. Pipe onto parchment paper and bake at 225 degrees for 1 hour, shut off oven, and let cool inside oven for 1.5 hours. Color cookies per flavoring & your desire. (Yellow = lemon, red = peppermint, red/blue= almond, plain white = vanilla)
The cookies were crunchy and light as the flavors were spot on. Not pleased with my creation since it's boring and generic and not what I had originally planned. Oh well, such is life in the kitchen.
which was crispy fried salmon skin with a large dollop of baked tobiko meringue, then topped with fresh wasabi hollandaise sauce. Pretty sure the tobiko caused a reaction not allowing the meringue to set & cook properly
Plan was to pair crispy skin, with fluffy meringue, and spicy/creamy sauce. So I had to scramble and thought of doing a crème brulee' with egg yolks but decided on ...
Meringue Cookies: Lemon, Peppermint, Almond, and Vanilla flavored
basic ingredients... 4 egg whites, 1 cup sugar, cream of tartar, various flavored extracts, food coloring.
Whisk eggs whites in the Kitchen aid mixer, add Cream of Tartar, a tablespoon of sugar every 30 seconds to dissolve, lastly add flavored extract of choice. Pipe onto parchment paper and bake at 225 degrees for 1 hour, shut off oven, and let cool inside oven for 1.5 hours. Color cookies per flavoring & your desire. (Yellow = lemon, red = peppermint, red/blue= almond, plain white = vanilla)
The cookies were crunchy and light as the flavors were spot on. Not pleased with my creation since it's boring and generic and not what I had originally planned. Oh well, such is life in the kitchen.
Posted on 7/6/21 at 11:40 am to Darla Hood
Was very tempted to enter a Gin Fizz just to give myself an excuse to drink one.
Posted on 7/6/21 at 11:41 am to BlackCoffeeKid
quote:
Was very tempted to enter a Gin Fizz just to give myself an excuse to drink one.
I wanted to do a few flip cocktails as an entry, but my stomach was not interested in eggs Saturday when the wife was cooking her dishes.
Eggs are very hit or miss for me.
Posted on 7/6/21 at 11:42 am to Darla Hood
You ain't kidding!
Why even submit is how I am feeling
Why even submit is how I am feeling
Posted on 7/6/21 at 11:43 am to LouisianaLady
quote:
Wait, you have a steam oven? I didn't even know that existed.
Yes, and I love it
Its part of my Thermador range/oven. 1/2 size oven next to the full sized that can steam (212deg), steam & convection, Convection only, and a few other settings. quote:
So close!
Made me
This post was edited on 7/6/21 at 11:45 am
Posted on 7/6/21 at 11:47 am to Bamboozles
Please submit something if you made a dish!
Posted on 7/6/21 at 11:49 am to Bamboozles
quote:
Why even submit is how I am feeling
Submit it. These challenges will be great to look back on if anyone ever needs a dish idea.
Posted on 7/6/21 at 11:57 am to Darla Hood
Oh I plan to even even though it will pale in comparison to these grandiose creations :)
Posted on 7/6/21 at 12:25 pm to Darla Hood
Oyster with a Champagne Zabaglione
As usual, I have run out of time leading up to make the dish I really wanted to, but I did this dish as an appetizer for a buddy of mine when he had a dinner party at his new house. The dish is basically an oyster on the half shell topped with a mushroom duxelles and then the Champagne Zabaglione. The Zabaglione is made with eggs yolks and champagne cooked gently over a double boiler until smooth. Once smooth, I put of dollop of the zabaglione on top of the oyster and put in the broiler until the oyster had cooked through. Once out of the oven it was topped with a generous spoon full of choupique caviar.
It was really delicious.
As usual, I have run out of time leading up to make the dish I really wanted to, but I did this dish as an appetizer for a buddy of mine when he had a dinner party at his new house. The dish is basically an oyster on the half shell topped with a mushroom duxelles and then the Champagne Zabaglione. The Zabaglione is made with eggs yolks and champagne cooked gently over a double boiler until smooth. Once smooth, I put of dollop of the zabaglione on top of the oyster and put in the broiler until the oyster had cooked through. Once out of the oven it was topped with a generous spoon full of choupique caviar.
It was really delicious.
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