The Incredible Edible Egg
| January 5, 2010 | Posted by admin under Uncategorized |
Executive Chef, Bryan Moscatello
Eggs they definitely are not just for breakfast anymore. More and more eggs pop on dinner menus in many different fashions. You see them as deviled eggs in or if they are made from quail eggs they make a great little before dinner bite. I have them on my lunch menus currently in the forms of an omelette and frittata. You can also witness quail eggs poached on salads. Then there’s egg yolk ravioli at many an Italian restaurant.
I had the artichoke heart bruschetta at Ellina last night that was served with poached egg and fresh black truffle. This dish was delicious, it all has to do with the rich yolk that’s broken and mingled with a light truffle veloute and dots of truffle oil. Once these ingredients mixed on your plate and you got a bite of artichoke and some of that fresh truffle the dish became something else. The combination of eggs and truffles has been around for quite some time but you usually don’t see it in the form of a soft scramble with a touch of parmesan, except at my house. For me that is what should be hailed as the breakfast or lunch or dinner of champions.
Eggs are also very useful in desserts, how would we be able to enjoy an excellent bitter chocolate soufflé with blood orange crème anglaise without them? Same for the classic strawberries and sabayon and don’t forget good old crème brulee!
