Smoked quail eggs with herbal mayonnaise

5 Created by zzkt

Associated Cuisines: Smoke & Vapour
Associated Methods: smoking emulsification
Ingredients: u'mustard' u'salt' u'fresh parsley' black tea leaves u'lemon juice' apple wood chips quail eggs u'fennel'] u'chicken egg yolks' u'peanut oil'

Pairing smoke and egg yolk produces an intense umami experience, complemented by the crunch of the tea-stained shell and smoothness of the mayonnaise.

Recipe Steps

1. 18 quail eggs teaspoon of black tea leaves apple wood chips for smoking Smoke the tea leaves with the smoking gun for 3 minutes then leave under the smoking bell for another 10. Bring water to the boil (enough to cover the eggs) in a small pot. Add the quail eggs and boil over a small flame for 2 minutes. Add the smoked tea to the saucepan with the eggs. Simmer for 2 minutes longer then let it stand for another 10 minutes. Strain off the tea-infused water and wipe the eggs dry. Place them under the smoking bell and smoke for an extra 3 minutes with the smoking gun. Serve in the shell, cut in half, sprinkled with smoked salt and the herbal mayonnaise. NOTE: Do not peel the eggs, the shell is edible and has absorbed the taste of the smoke and tea. Mayonnaise 2 chicken egg yolks 1 teaspoon mustard 1 spoon lemon juice pinch of salt ~ 250 ml peanut oil handful of fresh parsley and fennel steamed for a few minutes Place the two egg yolks, mustard, lemon juice and a pinch of salt in a blender or mixer. While blending, pour the oil slowly and continuously in a thin stream till the mayonnaise becomes thick and fluffy. Then add the steamed herbs and blend for another minute. Reserve in the fridge in an airtight container.
Ingredients: quail eggs black tea leaves apple wood chips u'chicken egg yolks' u'mustard' u'lemon juice' u'salt' u'peanut oil' u'fresh parsley' u'fennel']

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