Associated Cuisines: Smoke & Vapour
Associated Methods: smoking emulsification
apple wood chips
u'chicken egg yolks'
black tea leaves
Pairing smoke and egg yolk produces an intense umami experience, complemented by the crunch of the tea-stained shell and smoothness of the mayonnaise.
. 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.
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']