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Nov 10, 2008 02:39 AM

an egg technique mystery

Dinner last night at Blue Hill @ Stone Barns. First course - a fried 'medium' boiled egg with salad. I cannot fathom how this was made, the egg must have been boiled for some minutes and then peeled and quickly deep fried. But - how to peel a medium boiled egg?? and then how to make the crumbs adhere so perfectly? the egg is deep fried for just long enough and hot enough to crisp those crumbs?

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  1. good question!! i love the eggs there and have wondered myself how they do it...i've thought about it at length and wonder if they freeze the soft boiled egg before they peel it to ensure that it doesn't get overcooked when deep fried...i look forward to hearing other's answers

    1. Perhaps the egg is first poached, then cooled in some sort of egg-shaped mold before being deep fried.

      1 Reply
      1. re: janniecooks

        This egg is a boiled egg - it is clearly cooked in the shell but peeled while interior is still on the soft side. That is already impressive. And then it is fried, maybe with panko crumbs but I've also read that it might be ground hazelnuts. following something I just found: bring an egg to room temperature, boil it for four minutes and 45 seconds, and then puts it in ice water. Gently peel the egg, dusts it in flour, coat it in an egg wash, and rolls it in fresh bread crumbs. Deep-fry it until golden brown. (I'll experiment with a few hundred eggs and report back!)

      2. Should add that the VERY CAREFULLY part involves cradling the egg in my left hand as I peel, gingerly, with my right.

        1 Reply
        1. re: BerkshireTsarina

          Part of my post got lost: the actual egg part is not difficult, it's what the French call oeufs mollet, and it's medium boiled by whatever method you use; then run under cold water until it's cool enough to handle. Then crack (edge of knife gently) and cradle egg in left hand and peel, carefully, with right hand. If you're left handed, just reverse;-) . The rest would be the recipe janet ms links to ---
          Probably delicious.

          1. re: janetms383

            This recipe has a 25% variable in the egg cooking time. A full minute (4 instead of 3 minutes at 212 degrees) can raise the temperature of the egg more than I'd be willing to risk . I would prefer to immerse room temperature eggs in a temperature controlled water bath of 150 degrees and let them rest there for about five minutes and remove one every minute or two until I got the timing precise. From there, I'd agree with the recipe instructions. The flour dusting/egg dipping procedure is a commonly accepted practice for getting crumb coatings to adhere to the food before deep frying and I don't believe there is a better method for accomplishing that task.
            I often deep fry poached eggs in a manner similar to what describes and they are a hit with guests who've never experienced the dish. It's a lot of fun, once you develop a very good control over time/temperature variables.