Page 37 - UpperCrust e-Magazine Third Quarter 2024

EGGS | UPPERCRUST FOOD

5th Element

Ingredients
• 3 boiled eggs • 1 tsp Mascarpone cheese
• 100 g butter • 80 g heavy cream
• 6 yolks • 120 ml oil • a pinch of pepper
• salt to taste • kadaif noodles

Method
For the foam, deep-fry the eggs in oil and then
add them in a food processor. Mix the eggs
with the oil, cream, salt and pepper. Lastly add
the Mascarpone cheese and mix well.
For the nest, deep-fry kadaif noodles at 200° C.
For the fried yolk, separate the egg yolk from
egg white and keep it in semolina for 3 hours.
Then shallow-fry it gently.
Arrange as shown in the image.

Chawanmushi

Ingredients water to a gentle simmer. Serve
• 2 eggs • 300 ml dashi Place the cups in the steamer and Garnish each chawanmushi with a
• 10 ml soy sauce • 10 ml mirin steam on low heat for about 15-20 blanched slice of carrot, bok choy,
• 5 g salt minutes, or until the custard is set. shrimp, shiitake and enoki.
Garnish To check, insert a toothpick into Serve hot as an appetiser or a light
blanched slice of carrot, bok choy, the centre; if it comes out clean, the main course.
shrimp, shiitake and enoki custard is ready.

Method
Prepare the egg mixture.
In a bowl, lightly beat the eggs
without creating too many bubbles.
Add dashi, soy sauce, mirin and salt
to the beaten eggs. Mix gently until
combined.
Assemble
Strain the egg mixture through a
fine sieve to remove any lumps or
air bubbles. This ensures a smooth
texture. Pour the strained egg mixture
over the fillings in each cup, filling
about 3/4 full.
To steam the chawanmushi, cover
each cup with aluminum foil to
prevent water from dripping into the
custard.
Prepare a steamer and bring the

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