Two days dedicated to cooking eggs. First day all about cooking eggs in their shell and the next day, out of their shell. And in Ferrandi you don’t just cook something, you learn a whole classic recipe every day (if not more). Moreover, we got a camera-man hanging out with us during the first egg day. He took pictures for some 5 page article about the school that’s about to be published in an hotel’s magazine. We also got these better looking hats for the occasion. Then in the end of the day we had our group picture taken, with chef Antoine (because chef Sebastian was sick). hope these pictures will reach me in the end and I can publish them as well. Anyway, eggs. Sounds too easy to even mention in an advanced course but no! Eggs are tricky, and a cook should be able to cook the perfect egg. Behold.
聽Day 1: eggs cooked with shell
With the chef hat
17 eggs for day 1
Making Bechamel sauce. The milk is being boiled while the roux is frying (70g butter + 70g flour for 1l of milk)
In the meanwhile, cooking hard-boiled and soft boiled eggs.
Chopping champignon for the filling of the hard-boiled eggs
A-lot!
Sweating shallots with butter, same beginning for all french recipes 馃檪
Adding the champignon
Passing the yolks through a flour seperator
To get very very fine yolks
Mix the yolks, parsley and champignon
Squeeze like whipping cream into the hard boiled egg whites
Already tasty but not yet ready
Our indian camera man taking part in the demo
A lot of fresh spinach cleaned and put in a pan with butter
Melted to this amount
Making of the Oeufs Mollets Florentine. Placing the soft boiled eggs over the spinach
Cover with sauce Mornay (Bechamel + 3 yolks + gruyere cheese)
Topped with more grated guryere cheese and sprinkles of butter, to the salamander
My Ouefs Florentine, chef said I had to turn the plate in the salamander so that the crispiness will be equal both sides. True.
My soft egg when broken, I think it was good, could be a tiny bit more cooked.
The filled halfs of hard boiled eggs were lay on top of some sauce Mornay, Covered with more sauce and to the salamander.
My Ouefs Fricis Chimay
I suggested chef to taste my dish and not just say something about the plating. He did! Said the seasoning is good, just that the re-heating was not enough and wasn't hot in the middle. I tasted it and it was so much better than what I was expecting. So good for an egg dish!
Then we had demo on how to make Ouefs 脿 la cr猫me avec coquilles (eggs with cream cooked on the shell):
Presentation
Day 2: eggs cooked without their shell:
Ouefs poch茅s Bourguignonne – Eggs poached聽Burgundy聽style
Groceries for today included: a lot of eggs
Cooking a veal stock
boiling a whole bottle of red wine with some water and shallots, B.G, some vinegar and port wine
6 eggs ready to be poached
Dropped one by one to the simmering wine
This is how it looks like in the middle
My eggs in ice water after finishing poaching
Looks like a purple embryo with placenta attached
Caramelizing pearl onions with some sugar and water
Bleaching the lardons
Toasting circles of bread
In the meantime the poaching wine is reduced to several spoons with some of the stock. Then richen with butter
Button mushrooms, bacon lardons and pearl onions in the sauce
Cleaned poached egg on a toast in the middle of a bowl
Sauce poured all around and decorated with parsley.
This is mu Ouefs poch茅s Bourguignonne. Egg cracked by the chef to check if the cooking is correct
Perfect yellow running over the whole plate! And clean presentation, chef was happy! Though he still told me I should keep my station more clean. Hmm. By the way it tasted so good, the sauce and the vegetables, like a meat sauce.
Ouefs Brouill茅s – like scrambled eggs but French style
Cold pan, butter
Keep mixing in low heat until it has the consistency of baby food (True story)
Dry eggs = bad eggs
Stop the cooking with a bit more butter
My Ouefs Brouill茅s Portugaise - Barak this is for you to see how I like my eggs in the morning. For general knowledge. No comments on this one - it was done just right!
Omelette;
A very hot and oiled pan, 2 eggs pre-whipped
Separating from the edges
Chef's omelette
Turns out that French do not eat eggs for breakfast. Only as a first course in lunch or dinner. Amazing! Anyway, I like it that way, under cooked (which is not actually under cooked but “脿 la minute” while every other egg is over cooked), soft and creamy. Guess what I have been eating since then to breakfast and dinner. Yes, eggs.
another great post – I laughed so much…
loved the “purple embryo with placenta” – took the words right out of my mouth… or is it the eggs ??
讗谞讬 讛讜诇讻转 诇谞住讜转 讗转 讛讘讬爪讬诐 讛诪诪讜诇讗讜转 讜讛讘讬爪讬诐 注诇 讛转专讚 注诐 讻诇 讛专讟讘讬诐 讜讻诇 讛讙讘讬谞讜转
诪讞驻砖转 讙讘讬谞讜转 讙讜讗讬讬专…
Nice stuff just out of eggs!
The Ouefs Fricis Chimay are my favorite..
I’m pre-ordering: ouefs a la placenta