John Myers
Egg Yolks with Baked Mustard Seeds, Braised Carrots, Purple Carrot Reduction
The perfect egg yolks with baked mustard seeds, braised carrots, purple carrot reduction recipe with a picture and simple step-by-step instructions.
- 8 Egg yolk
- 0,5 liter Chicken broth
- Soy sauce
- 1 tbsp Lovage fresh
- Vinegar
- 4 tsp Mustard seeds
- 3 kg Purple carrots
- Fleur de sel
- Vinegar
- 1 bunch Carrots
- 100 ml Extra virgin olive oil
- 1 toe Garlic
- 1 Bay leaf
- 1 Star anise
- 100 ml Carrot oil
- 50 ml Milk
- Stock for the egg yolk: Season the chicken broth with soy sauce (dark, salty) finely chopped lovage and a high-quality vinegar. Bring to 74 ° C. Slide in the egg yolks and cook at this temperature for 13 minutes. More egg yolks are given as some of them may not stay whole.
- Cook the mustard seeds in broth or water until soft, dry completely. Then fry briefly in oil and degraise (degrease) on kitchen paper. If you want even more effort, take yellow and black seeds and cook them separately.
- Juice the purple carrots. Reduce in a saucepan over medium heat until the consistency becomes mushy. Always remove any caramel from the bottom with a spatula. It’s important for the taste. When we have a puree, remove it from the fire, season with salt and season with the vinegar. The puree is otherwise as sweet as a dessert. I take a Trockenbeerenauslese vinegar.
- Clean the bunch of carrots as usual. Put the olive oil, garlic, bay leaf and allspice in a ziplock bag, remove the air and cook for 15-25 minutes, depending on the thickness of the carrots at 90 ° C. Then roast for appropriate flavors.
- Heat the carrot oil (approx. 60 ° C), add the milk, season with salt, acidify with vinegar (carefully!) And froth up with the blender.
Facebook Comments