Scrambled Eggs
Runny Yolk, Gribiche, Caviar, Crème Fraîche, Toasted Brioche
Chef Pete Coenen of Cherry Circle Room | Chicago
Yield: 1 serving
Adapted by StarChefs | October 2018
INGREDIENTS
Gribiche:
30 grams tamis-ed hard-boiled egg whites
2 grams finely chopped capers
½ gram minced chives
½ gram finely chopped parsley
½ gram finely chopped dill
3 grams lemon juice
4 grams extra virgin olive oil
Salt
To Assemble and Serve:
1 teaspoon clarified butter
3 eggs, 2 lightly beaten and 1 separated
1 generous dollop caviar
1 slice toasted brioche
Crème fraîche
METHOD
For the Gribiche:
In a bowl, combine all ingredients, seasoning with salt, cover and refrigerate.
To Assemble and Serve:
Brush a nonstick pan with butter and heat over medium flame. Add beaten eggs and use a rubber spatula to scramble. Transfer scrambled eggs to a small bain marie and use an immersion blender to purée. Cool to room temperature. Bring a small pot of water to a simmer. In the palm of your hands, flatten half the cooled eggs until about ¼-inch thick and ½-inch wider than the separated yolk. Repeat with remaining scramble. In the center of a small sheet of plastic wrap, place 1 flattened-egg scramble. Place the yolk in the center of the scramble. Top the yolk with the second flattened scramble. Starting from the corners, carefully bring plastic sheet up and gently wrap around scramble egg-encased yolk, forming a sphere. Secure egg sphere by twisting edges of wrap together above egg sphere and tying a knot with the plastic toward the top of the egg. Cook egg sphere in the simmering water for 4 minutes. In the bottom of a shallow bowl, place a small amount of Gribiche. Using scissors, cut the wrap just below the knot and above the egg sphere. Carefully transfer the sphere and place atop the Gribiche. Top with caviar. Serve with toast and crème fraîche on the side.
