Welcome back! I promised you and I came here to show them to you!
This recipe is perfect for a pic nic but, after tasting it, I would gladly use it for any occasion! The merit of letting me now this fabolous dish is a multi michelen starred chef called Heston Blumenthal. As long as we enter the culinary world, there is a thirst for knowledge that never stops to know more and more recipes and understand how they work.
This chef is a self taught genius that used his passion for food towards a deep understanding of every ingredient to an extremely high level. He became robably the highest representative of the molecular gastronomy, a cooking style often disliked by the most.
Months ago even a local popular transmission in Italy started a destructive campaign against this cooking style, defining it “fake” and basicly in antithesis with the tradition. Reality is, as usual, is not exactly how it looks.
What is vulgarly defined Molecular Gastronomy is a new cooking style born from the ongoing science knowledge about everyday chemical and physical processes. Cooking, together with creativity, passion and experience, is built over chemical reactions that happen in the ingredients. Cooking a juicy steak or a dry steak is a chemical process and when a chef does it, it can reach the greatest results. Knowing deeply the chemical behaviour of the ingredients it is a great help to realiably reach amazing results. Granted that effort is needed to reach the proper results.
A cooking style that applies science to achieve reliable and amazing results does not look that terrifying. Since chefs are always looking at surpassing their limits in tastes and creativity, it happens that science helps them modify texture and look of the original ingredients to an extent that people my not recognize them, thus the definition of “fake”. As per me, I think that knowing deeply and even over the limits the ingredients, is a great help to reinvent the traditional dishes, leaving intact the ingredients but treating them in a way they can express much more flavours and aromas.
Today’s recipe follows exactly this idea. Unfortunately I have not been able to fulfill totally the purpose of the recipe but I will nonetheless try to pass it to you. The traditional recipe are hard boiled eggs, coated in aromatized meat, bathed in a batter and fried to crunchyness. Heston Blumenthal revised it to give it an extraordinary feature: the running yolk! Imagine to bite a crunchy crust, digging in the soft and juicy meat, finishing into a soft and warm yolk. It makes the mouth water just thinking about it…
I could not manage it but the result is great anyway!
Ingredients for 6 eggs:
- 8 medium eggs
- 400 g luganga sausages (but I believe any sausage can be used)
- a teaspoon of mustard
- 1 teaspoon of corn starch
- a pinch of chily pepper powder
- various seeds oil for frying
For this recipe is fundamental to have a digital thermometer. Normally should not be necessary but, at a certain point, we have to fry the eggs at 190° C and we cannot miss the right temperature since it will bea very short cooking time!
To start with we half boil an egg. We have to let the albumen be firm while the yolk has to be running. To do so we put 6 eggs in cold water, cover it with a lid and bring it to boil. When it boils we take it off the heat and let it rest for 3 minutes, it will continue to cook anyway in the hot water but gentlier making the albumen firm but not “gummy”. At the end of the 3 minutes we transfert the eggs in iced water or cold running water in order to stop their cooking. We let them rest like that for 15 minutes and then we peel them carefully helping ourselves with a spoon to detach carefully the skin from the fragile albumen. It is more reliable to cook maximum 2 eggs in the same casserole since the more the eggs the longer te cooking time.
Now that the eggs are resting we prepare the meat.
In a large bowl we put the sausage meat without any skin, 30 ml of water, mustard, salt, chily pepper and corn starch. We mix well with a blender and let it set for a while. The salt will act as a glue making chemical reactions with the proteins contained in the meat.
We divide the meat in 6 balls. We lay a plastic foil on a chopping board a place a meat ball in the middle. We cover it with another foil and press it with a rolling pin. We take off te foil and place the egg in the middle. We now close the lower foil enveloping the egg in the meat. We close it and work with the hands to distribute the meat evenly over the egg. We prepare like this all the eggs and put them 20 minutes in the fridge to let the meat set.
After the 20 minutes we prepare the meatballs to fry. We prepare 3 bowls with flour, breadcrumbs and beaten egg (the 2 left). We start from flour, then egg and breadcrumbs to finish the coating. We let them fry at 190° for 2 minutes, just the time needed to make a golden crust then we let them rest in a grill for 5 minutes.
We finish the cooking in the preheated oven at 190° for 10 minutes.
If we were good we let the albumen cook till firm while the yolk is still running and warm. Anyway with this boiling the eggs are soft and tasty in a way it is not possible with a strong boiling!
The teate is superb: the meat is flavoury and the egg with its natural taste does not need anything else! Spectacular! Try it out and you’ll love it!
HOW MUCH IS IT? We do not use a lot of meat so the price is not that high: Only € 0.80 per piece!