In the South they eat a lot of country ham. It is usually served with something called a redeye gravy, a thickened pan sauce made with coffee. At Saam Bar in NYC, David Chang serves a lot of country ham, in this case with a redeye mayo also made with coffee. And in china they make something called a tea egg. An egg is boiled in it's shell, cracks are made all over the exterior and it is soaked in tea. The tea stains the egg white to make a neat pattern. These are the three themes I played off of in this dish.
I cooked the eggs in boiling water for exactly 5 minutes before dropping them into an ice water bath. This results in a fully cooked white with a completely uncooked runny yolk. After the eggs were chilled I made cracks all over them with the back of a heavy spoon and covered them in coffee. I made the coffee in a French press allowing it to steep for 24 hours. Before plating, the eggs are removed from the coffee and carefully peeled. I like to eat them cold but they can be placed in hot water for a couple of minutes to warm them up.
I made my own ham by salt curing the pork to draw out some of the moisture for a few days. I then smoked it over hickory wood for an hour and hung it in the fridge for a few days to dry it out a little more. I shaved it over the dish with a microplane before placing the egg on top.
I made the oil by cooking chili flakes and paprika in grape seed and then straining it through cheesecloth. While the oil was cooking I made a thick reduction of coffee with a bit of sugar. The oil and coffee were shaken together in a squeeze bottle. Since oil and water don't mix, the result is a bright red oil with dots of black coffee in it.
Under the egg I placed some black pepper crostini to add some crunch to the dish. And I used the pickled ramp for a shot of acidity and tang to cut a little of the richness of the yolk.
Product:
Pastured Hen Egg - Mountain View Poultry Farm
Pastured Pork - Stryker Farm
Coffee - Roasted by La Colombe
I cooked the eggs in boiling water for exactly 5 minutes before dropping them into an ice water bath. This results in a fully cooked white with a completely uncooked runny yolk. After the eggs were chilled I made cracks all over them with the back of a heavy spoon and covered them in coffee. I made the coffee in a French press allowing it to steep for 24 hours. Before plating, the eggs are removed from the coffee and carefully peeled. I like to eat them cold but they can be placed in hot water for a couple of minutes to warm them up.
I made my own ham by salt curing the pork to draw out some of the moisture for a few days. I then smoked it over hickory wood for an hour and hung it in the fridge for a few days to dry it out a little more. I shaved it over the dish with a microplane before placing the egg on top.
I made the oil by cooking chili flakes and paprika in grape seed and then straining it through cheesecloth. While the oil was cooking I made a thick reduction of coffee with a bit of sugar. The oil and coffee were shaken together in a squeeze bottle. Since oil and water don't mix, the result is a bright red oil with dots of black coffee in it.
Under the egg I placed some black pepper crostini to add some crunch to the dish. And I used the pickled ramp for a shot of acidity and tang to cut a little of the richness of the yolk.
Product:
Pastured Hen Egg - Mountain View Poultry Farm
Pastured Pork - Stryker Farm
Coffee - Roasted by La Colombe