Top Chef Masters, Season 3, Episode 2 Elimination Challenge, WINNER
1. Pack a pot with room temperature eggs, just enough water to cover and a few tablespoons salt (salt sets the whites if an egg cracks accidentally). Bring to a boil then reduce heat and simmer 6 1/2 to 7 minutes for medium eggs (8 to 8 1/2 minutes for large or extra large eggs), transfer immediately to ice water. When cool peel and slice in half lengthwise.
2. Remove yolks from eggs and reserve whites. Push egg yolks through a sieve into a mixing bowl. Gently combine with mayonnaise, crème fraiche, and mustard. Season to taste with salt and freshly ground black pepper.
3. Fill a pastry bag fitted with a star tip with egg yolk mixture. Pipe mixture into reserved egg whites, sprinkle with Piment d’Esplette and chill before serving.
Hot Springs Egg with Ume Porridge and Japanese Mustard Mayonnaise:
1. Mix Yuzu Kosho with mayonnaise and reserve.
2. Heat dashi with cooked sushi rice to create a porridge and adjust seasoning with salt and/or soy sauce.
3. Immediately transfer to 4 warm serving bowls and crack a Slow-Cooked Egg over the top of the porridge. Top each egg with a small dollop of Yuzu Kosho Mayonnaise and sprinkle with sesame seeds and nori. Enjoy immediately.
Slow Cooked Eggs:
1. Place an upside-down saucer in a small pot and fill it with boiling water. Place the eggs gently into the pot, just enough to fill one layer. Check the water temperature, looking for 145 degrees F.
2. Keep the eggs cooking on the lowest setting (or turn the burner on and off occasionally) for 50 minutes, keeping the temperature as close to 145 degrees F as possible. After at least 50 minutes of cooking (more time at 145 degrees won’t change the outcome), remove eggs from water and simply crack and eat! Alternatively, you can cool these eggs in ice water and then heat one at a time in warm water as needed.
1. Bring water to a boil then reduce to lowest possible heat and add konbu. After 5 minutes add bonito flakes and turn off heat. Let steep 5 minutes more, strain carefully through a cheesecloth or very fine sieve. Season broth with chopped Ueboshi, mitsuba or cilantro stems, ginger juice, soy sauce, and salt to taste.