Breaded Jammy Eggs with Mushroom Espuma
Finesse and simplicity are on the menu! Follow this recipe by chef Kevin Brion for making perfectly cooked breaded eggs.
With a doneness somewhere between soft boiled and hard boiled, jammy eggs have a creamy, slightly runny interior. By not exceeding the cooking time indicated in this recipe, your reward is a perfect boiled egg with a tender yolk that slowly oozes onto the breading as you cut into it.
Served on a bed of chanterelles and accompanied by a mushroom espuma, this breaded egg is an autumnal dish that is sure to please the entire family.
Ingredients (4 servings)
Crispy breaded eggs
- 4 organic eggs
- 50g flour
- 2 eggs, beaten
- 100g bread crumbs
- Oil for frying
- 100g button mushrooms, chopped
- 30g butter
- 300g single cream
- 100g smoked streaky bacon
- 200g chanterelles
- 1 shallot, minced
- 1 handful of coriander leaves
- Fleur de sel
Crispy breaded eggs
Boil the eggs for 6 minutes, then plunge them in cold water. Peel. Bread the eggs by dipping each first in flour, then in the beaten eggs, then in the bread crumbs. Repeat. In a deep fryer, heat oil to 180°C (350°F) and fry the eggs until golden brown (30 seconds).
Sauté the chopped mushrooms in butter. When soft, stir in the cream. Salt and pepper to taste. Purée the mixture and pass it through a fine sieve. Place this sauce in a culinary siphon with two gas cartridges.
Dice the bacon and fry in a pan. When the bacon has rendered most of its fat, add the chanterelles and minced shallot. Sauté until soft.
In each of 4 shallow bowls, place 1/4 of the chanterelles and a breaded egg. Right before serving, add the mushroom espuma, then garnish with some coriander, sliced mushrooms and fleur de sel.
By simply skipping the streaky bacon when cooking the chanterelles (replace with a knob of butter), you have a deeply satisfying vegetarian dish. The star here is the jammy egg, so both versions are equally delectable.
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