{"id":413,"date":"2014-07-18T08:31:39","date_gmt":"2014-07-18T08:31:39","guid":{"rendered":"http:\/\/surgeoninthekitchen.co.uk\/?p=413"},"modified":"2015-02-28T16:04:24","modified_gmt":"2015-02-28T16:04:24","slug":"slow-cooked-confit-hens-egg-yolk-with-truffle-vinaigrette","status":"publish","type":"post","link":"http:\/\/surgeoninthekitchen.co.uk\/?p=413","title":{"rendered":"Slow cooked confit hen&#8217;s egg yolk with truffle cheese vinaigrette"},"content":{"rendered":"<div class=\"fcbkbttn_buttons_block\" id=\"fcbkbttn_left\"><div class=\"fcbkbttn_button\">\n                            <a href=\"https:\/\/www.facebook.com\/\" target=\"_blank\">\n                                <img src=\"http:\/\/surgeoninthekitchen.co.uk\/wp-content\/plugins\/facebook-button-plugin\/images\/standard-facebook-ico.png\" alt=\"Fb-Button\" \/>\n                            <\/a>\n                        <\/div><div class=\"fcbkbttn_like \"><fb:like href=\"http:\/\/surgeoninthekitchen.co.uk\/?p=413\" action=\"like\" colorscheme=\"light\" layout=\"standard\"  width=\"225px\" size=\"small\"><\/fb:like><\/div><\/div><p><a href=\"\/\/gb.pinterest.com\/pin\/create\/button\/\" data-pin-do=\"buttonBookmark\" data-pin-color=\"red\" data-pin-height=\"28\"><img decoding=\"async\" src=\"\/\/assets.pinterest.com\/images\/pidgets\/pinit_fg_en_rect_red_28.png\" \/><\/a><br \/>\n<!-- Please call pinit.js only once per page --><br \/>\n<script type=\"text\/javascript\" async defer src=\"\/\/assets.pinterest.com\/js\/pinit.js\"><\/script><br \/>\n<a href=\"http:\/\/surgeoninthekitchen.co.uk\/wp-content\/uploads\/2014\/07\/20140622_1306271-e1406012042110.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-358 size-full\" src=\"http:\/\/surgeoninthekitchen.co.uk\/wp-content\/uploads\/2014\/07\/20140622_1306271-e1406012042110.jpg\" alt=\"20140622_130627\" width=\"719\" height=\"496\" srcset=\"http:\/\/surgeoninthekitchen.co.uk\/wp-content\/uploads\/2014\/07\/20140622_1306271-e1406012042110.jpg 719w, http:\/\/surgeoninthekitchen.co.uk\/wp-content\/uploads\/2014\/07\/20140622_1306271-e1406012042110-300x206.jpg 300w\" sizes=\"(max-width: 719px) 100vw, 719px\" \/><\/a><\/p>\n<p>While the hen&#8217;s egg remains a staple food product throught the world, its amazing\u00a0combination with a sweet truffle vinaigrette has been a culinary secret for far to long. The panko crumbs and saut\u00e9ed filo pastry fragments provide a texture to the flavours. I have slow cooked the egg yolks giving them\u00a0stability and a rich texture. I have used a sous vide bath which provides an entirely controllable, adjustable\u00a0and reliable heat source for the yolks. This\u00a0functions as\u00a0an excellent hors d&#8217;oeuvre dish.<\/p>\n<h3>For the truffle cheese\u00a0vinaigrette<\/h3>\n<p>3\u00a0shallots, finely chopped<\/p>\n<p>1 cup (250 mls) water<\/p>\n<p>1 tbsp clear honey<\/p>\n<p>2 tbsp truffle oil<\/p>\n<p>3 tbsp cream cheese<\/p>\n<p>1 tbsp\u00a0sherry or red wine\u00a0vinegar<\/p>\n<p>Salt and black pepper<\/p>\n<p>First place the onions, water and honey in a covered pan and\u00a0simmer\u00a0for about thirty minutes\u00a0or until the onions are very tender. Transfer the contents to a food processor, add the vinegar, truffle oil and seasoning\u00a0and blend until very smooth. Transfer the contents to a bowl, add the cream cheese and combine them together until uniform and smooth. Add more vinegar and seasoning\u00a0to taste if preferred. The truffle cheese vinaigrette can be stored in a container\u00a0for a few days in the refrigerator.<\/p>\n<h3>For the confit egg yolks<\/h3>\n<p>Set the sous vide water bath to 63C<\/p>\n<p><a href=\"http:\/\/surgeoninthekitchen.co.uk\/wp-content\/uploads\/2014\/07\/Sous-vide.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-medium wp-image-452\" src=\"http:\/\/surgeoninthekitchen.co.uk\/wp-content\/uploads\/2014\/07\/Sous-vide-300x168.jpg\" alt=\"Sous vide\" width=\"300\" height=\"168\" srcset=\"http:\/\/surgeoninthekitchen.co.uk\/wp-content\/uploads\/2014\/07\/Sous-vide-300x168.jpg 300w, http:\/\/surgeoninthekitchen.co.uk\/wp-content\/uploads\/2014\/07\/Sous-vide-1024x576.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Half fill a small bread tin with vegetable oil and place it in the water bath. Cover with a lid using a small weight if necessary to keep the lid held down. When the bath has reached the required temperature, carefully add the egg yolks to the warmed oil making sure they are teased apart carefully with a spatula. Cook the egg yolks for 1 hour.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/surgeoninthekitchen.co.uk\/wp-content\/uploads\/2014\/07\/20140622_130422.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-medium wp-image-90\" src=\"http:\/\/surgeoninthekitchen.co.uk\/wp-content\/uploads\/2014\/07\/20140622_130422-300x168.jpg\" alt=\"20140622_130422\" width=\"300\" height=\"168\" srcset=\"http:\/\/surgeoninthekitchen.co.uk\/wp-content\/uploads\/2014\/07\/20140622_130422-300x168.jpg 300w, http:\/\/surgeoninthekitchen.co.uk\/wp-content\/uploads\/2014\/07\/20140622_130422-1024x576.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>The cooked yolk confit looked as silky smooth as if it were freshly cracked from the egg.<\/p>\n<p>&nbsp;<\/p>\n<h3>\u00a0<\/h3>\n<h3>\u00a0<\/h3>\n<h3>For the filo crumbs<\/h3>\n<p>Finely dice a small square of filo pastry and saut\u00e9 the fragments in butter until they turn golden brown. Transfer them to a kitchen roll to cool and dry.<\/p>\n<h3>To complete the dish<\/h3>\n<p>Using a slotted spoon, carefully drain and transfer an egg yolk to the centre of a serving dish. Heap a spoonfool of the truffle cheese vinaigrette next to the yolk. Garnish the dish with a sprinkling of the prepared filo crumbs. For further texture and colour contrast add finely crushed\u00a0panko crumbs.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>While the hen&#8217;s egg remains a staple food product throught the world, its amazing\u00a0combination with a sweet truffle vinaigrette has been a culinary secret for far to long. The panko crumbs and saut\u00e9ed filo pastry fragments provide a texture to the flavours. I have slow cooked the egg yolks giving them\u00a0stability and a rich texture. &#8230; <a title=\"Slow cooked confit hen&#8217;s egg yolk with truffle cheese vinaigrette\" class=\"read-more\" href=\"http:\/\/surgeoninthekitchen.co.uk\/?p=413\" aria-label=\"More on Slow cooked confit hen&#8217;s egg yolk with truffle cheese vinaigrette\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[14,4,15,47,45,46],"_links":{"self":[{"href":"http:\/\/surgeoninthekitchen.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/413"}],"collection":[{"href":"http:\/\/surgeoninthekitchen.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/surgeoninthekitchen.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/surgeoninthekitchen.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/surgeoninthekitchen.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=413"}],"version-history":[{"count":24,"href":"http:\/\/surgeoninthekitchen.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/413\/revisions"}],"predecessor-version":[{"id":1034,"href":"http:\/\/surgeoninthekitchen.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/413\/revisions\/1034"}],"wp:attachment":[{"href":"http:\/\/surgeoninthekitchen.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=413"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/surgeoninthekitchen.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=413"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/surgeoninthekitchen.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=413"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}