"Forage egg" Soft scrambled egg, maple syrup, and sherry vinegar cream. All of the contents are put back in the egg shell in layers
serves 4
4 whole eggs cut with an egg topper, yolks separated and reserved in a mixing bowl. You can discard the egg whites.
5Tbs of heavy whipping cream added to the egg yolks
One grind of fresh black pepper
one pinch of cayenne pepper
1 tsp of salt and extra to taste
Combine all the ingredients and whisk. Once thoroughly mixed, put the bowl over a pot of boiling water and let cook. The steam will gently coddle the egg. At this time you want to use a spatula and carefully scrap the sides and bottom of the bowl. You are looking for a runny scrambled egg consistency. Once achieved, put aside and keep warm.
Sherry cream:
1 cup of cold heavy whipping cream
pinch of sugar
1 tsp of sherry vinegar
Whip the cream until it forms soft peaks. Add the sherry vinegar and a pinch of sugar. The cream should be rich and creamy with a hint of acidity. The acidity will balance the richness from the eggs
finely chopped chives.
maple syrup
Take the soft scrambled egg and spoon into the eggshell, about 1 tablespoon. pour in half a teaspoon of maple syrup. take the whipped cream and put on a piping bag and pipe the cream into the egg. Garnish with chopped chives.
http://foragerestaurant.com
