Chef Gaurav Chawla – USAPEEC https://usapeec.in Mon, 15 Jan 2024 06:14:03 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.1 https://usapeec.in/wp-content/uploads/2023/08/usapeec-logo-150x150.png Chef Gaurav Chawla – USAPEEC https://usapeec.in 32 32 Textures of Egg https://usapeec.in/textures-of-egg/ Fri, 03 Nov 2023 06:55:03 +0000 https://usapeec.in/?p=5521
  • Prep: 30 min
  • Cook: 40 min
  • Yield: 1 serving

Ingredients

For Pickled Beet Eggs
1 beetroot
2 boiled eggs
50 gm sugar
500 gm water
50 ml apple cider vinegar
2-3 cloves
2 star anise
1 tbsp salt

For Tomato Confit
50 gm cherry tomatoes
1 tsp garlic
1 tsp fresh thyme
1/2 tsp demerara sugar
100 ml olive oil
1/2 tsp balsamic vinegar
1 tsp sea salt
1/2 tsp crushed black pepper

For Cured Egg
2 egg yolks
50 gm salt
50 gm breakfast sugar

For Yolk Vinaigrette
1 egg yolk
1 tbsp Dijon mustard
1 tsp parsley
2 tsp shallots
1/4 cup vinegar
3/4 cup olive oil
1⁄2 tsp lemon juice
1/2 tsp salt
1/2 tsp black pepper crushed
80 gm corn kernels
20 gm kale 

Directions

1. Place together the boiled eggs & diced beetroot in a bowl. Take a pan, add water, sugar, apple cider vinegar, cloves, star anise & salt, and let it boil.

2. Pour this liquid over the eggs & beetroot covering them completely & keep it aside for a minimum of 2 hours.

3. Arrange the cherry tomatoes & grated garlic on a baking dish & tuck thyme sprigs around. Drizzle generously with olive oil, until the tomatoes are halfway submerged.

4. Sprinkle with sugar & season with salt & pepper to taste. Add the balsamic vinegar & toss gently to coat. Bake at 130°c until tomatoes are wrinkly & not burst, about 1.5 hours.

5. Once ready, remove the tomatoes from the oven & let them cool at room temperature. Store in air-tight containers, topping the tomatoes with its cooking oil.

6. For cured eggs, mix equal parts of sugar & salt. Divide the mix into two equal parts. Put the first part in a bowl, place the egg yolks on top & cover with another part. Keep it in the refrigerator for at least 24 hours. Wash & pat dry the yolks afterwards & bake in the preheated oven at 95o°C for 30 minutes or until the yolks are dry to the touch.

7. For yolk vinaigrette, place egg yolk in a bowl. Add mustard & mix. Add parsley, chopped shallots & vinegar. Season with salt & pepper & mix well. Add oil in a thin stream whisking continuously, add lemon juice & adjust the seasoning.

8. To serve, mix the yolk vinaigrette with kale & corn kernels, and place both of them separately. Mix the vinaigrette with half-cut beet eggs & confit tomatoes, and assemble separately next to each other. Garnish with grated cured egg yolk.

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