Coddled egg
- Duck egg
The Founding Father
Alex Bond
12th May 2021
The Founding Father
60 min
My starter on Great British Menu 2021, inspired by Dr. Robert Edwards, the inventor of IVF: Coddled duck egg, pep puree, cep caramel, chicken skin, sherry vinegar jelly, roast cep, chopped chives, salted lemon cep hollandaise, cep powder, chicken skin, cep duxelle, truffled goats curd, sliced truffle
Ingredients
Cep puree / butter for hollandaise
- 500g frozen ceps 50ml veg oil 500g butter
Cep caramel
- 200g sugar 200g cream 35g dried cep 5g agar agar 150g mushroom juice
Sherry vinegar jelly
- 100g sherry vinegar 50g water 75g sugar 1.7g agar agar
Cep hollandaise
- 3 eggs 10ml sherry vinegar 10g maldon Salt 250ml cep beurre noisette 100 cream 1 leaf gelatine
Cep duxelle
- 100g cep 25g brunoise shallot Thyme 2g garlic Cep puree
Truffle curd
- 100g goats curd 125 cream cheese 15g truffle paste 3g lemon juice Salt
Method
Coddled egg
Cook the duck egg in a bain marie at 76 degrees for 45 minutes
Cep puree/butter for hollandaise
Sautee the ceps in the oil until golden then add the butter, cook on a medium heat until the butter has toasted. Pass the ceps and blend. Keep the noisette cep butter for the hollandaise.
Cep caramel
Rehydrate the dried cep in the cream and the agar agar and heat. Make direct caramel with the sugar, add liquid, boil, set, blend with the mushroom juice. Set and bag.
Sherry vinegar jelly
boil with agar and set
Cep hollandaise
Thermo all except butter to 65 degrees, add butter, charge
Chicken skin
Trim, season, press between 2 heavy sheets bake at 150 degrees until golden
Truffle curd
Beat together and adjust seasoning
Cep powder
Blend 50g dried ceps in vita, place in icing sugar shaker.
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