As part of my pursuit to be innovative, we decided at the Parkyard Hotel Shanghai to do an egg promotion. Yes, it might sound a bit awkward but we wanted to do something different and that will really have an effects.
The first thing we needed to do was to find a catchy name, as just eggs was a bit boring. After doing a little brainstorming we decide to go with the word:
“Br-egg-fast”, basically a combination of the word breakfast with the inclusion of egg, but I am sure you understood.
Nevertheless, now that we finally found the concept around the egg, I needed to come up with some great ideas, that we would be able to do and in the same time keep it up to our standards.
So here is what I did as an example, as you might understand, this short listed menu is just an example:
Hard-boiled egg with asparagus and orange Poached egg on English muffin with green tea hollandaise sauce
Pickled red beet hard-boiled egg
Hard-boiled egg salad on pumpernickel bread
Onion flavored pigeon egg Tea scented quail eggs
Bacon and soft poached egg Oeuf cocotte with cream and chives
Boiled egg with smoked salmon, celery and Fish eggs
As the world of egg is very vast and flexible, basically, you can pretty much do anything you want with different type of eggs.
Here are some tips about eggs.
Egg white coagulates, or solidifies, when it reaches temperatures between 144 °F and 149 °F (62.2 °C-65 °C). Egg yolk coagulates at slightly higher temperatures, between 149 °F and 158 °F (65 °C-70 °C). If a boiled egg is overcooked, a greenish ring sometimes appears around egg yolk due to the iron and sulfur compounds in the egg. It can also occur when there is an abundance of iron in the cooking water. The green ring does not affect the egg’s taste; overcooking, however, harms the quality of the protein. Chilling the egg for a few minutes in cold water until it is completely cooled prevents the greenish “ring” from forming on the surface of the yolk.
Types of egg dishes:
Chicken eggs are widely used in many types of dishes, both sweet and savory, including many baked goods. Some of the most common preparation methods include scrambled, fried, hard-boiled, soft-boiled, and pickled. They can also be eaten raw, though this is not recommended for people who may be especially susceptible to salmonellosis, such as the elderly, the infirm, or pregnant women. In addition, the protein in raw eggs is only 51% bioavailable, whereas that of a cooked egg is nearer 91% bioavailable, meaning the protein of cooked eggs is nearly twice as absorbable as the protein from raw eggs. As an ingredient, egg yolks are an important emulsifier in the kitchen, and the proteins in egg white allow it to form foams and aerated dishes. Soft-boiled quail eggs, with potato galette The albumen, or egg white, contains protein but little or no fat, and can be used in cooking separately from the yolk. Egg whites may be aerated or whipped to a light, fluffy consistency, and are often used in desserts such as meringues and mousse. Ground egg shells are sometimes used as a food additive to deliver calcium. Every part of an egg is edible although the eggshell is generally discarded.
Boiled egg with asparagus and orange
Boiled egg with smoked salmon, celery and Fish eggs
Egg salad on pumpernickel bread
overview of my “Br-egg-fast” presentation
Poached egg on English muffin with green tea hollandaise sauce
soft qauil egg with potato pancake
A batch of tea eggs with shell still on soaking in a brew of spices and tea Although the age of the egg and the conditions of its storage have a greater influence, the bird’s diet does affect the flavor of the egg. For example, when a brown-egg chicken breed eats rapeseed or soy meals, its intestinal microbes metabolize them into fishy-smelling triethylamine, which ends up in the egg. The unpredictable diet of free-range hens will produce unpredictable eggs. Duck eggs tend to have a flavor distinct from, but still resembling, chicken eggs. Eggs can also be soaked in mixtures to absorb flavor. Tea eggs are steeped in a brew from a mixture of various spices, soy sauce, and black tea leaves to give flavor.
Salted duck egg Careful preservation of edible eggs is extremely important, as an improperly handled egg can contain elevated levels of Salmonella bacteria that can cause severe food poisoning. The USDA recommends refrigerating eggs in order to prevent the growth of Salmonella. Refrigeration also preserves the taste and texture. However uncracked eggs can be left unrefrigerated for several months without spoiling The simplest method to preserve an egg is to treat it with salt. Salt draws water out of bacteria and molds, which prevents their growth. The Chinese salted duck egg is made by immersing duck eggs in brine, or coating them individually with a paste of salt and mud or clay. The eggs stop absorbing salt after about a month, having reached osmotic equilibrium. Their yolks take on an orange-red color and solidify, but the white remains liquid. They are boiled before consumption, and are often served with rice congee.
Pickled egg, colored with beetroot juice Another method is to make pickled eggs, by boiling them first and immersing them in a mixture of vinegar, salt, and spices, such as ginger or allspice. Frequently, beetroot juice is added to impart a red color to the eggs. If the eggs are immersed in it for a few hours, the distinct red, white, and yellow colors can be seen when the eggs are sliced. If marinated for several days or more, the red color will reach the yolk. If the eggs are marinated in the mixture for several weeks or more, the vinegar will dissolve much of the shell’s calcium carbonate and penetrate the egg, making it acidic enough to inhibit the growth of bacteria and molds. Pickled eggs made this way will generally keep for a year or more without refrigeration.
Century egg A century egg or hundred-year-old egg is preserved by coating an egg in a mixture of clay, wood ash, salt, lime, and rice straw for several weeks to several months, depending on the method of processing. After the process is completed, the yolk becomes a dark green, cream-like substance with a strong odor of sulfur and ammonia, while the white becomes a dark brown, transparent jelly with a comparatively mild, distinct flavor. The transforming agent in a century egg is its alkaline material, which gradually raises the pH of the egg from around 9 to 12 or more. This chemical process breaks down some of the complex, flavorless proteins and fats of the yolk into simpler, flavorful ones, which in some way may be thought of as an “inorganic” version of fermentation.
Culinary yours David Marteau Global Chef My latest cookbook on Amazon.com:
I was in two minds about blogging this recipe. I mean, for starters, is a salad even a recipe? Even allowing for the blanching of the asparagus and boiling of the quinoa, you’re not actually cooking anything. Salad is more of an act of assembly than anything else.
For Asian food lovers, here is another popular dish using smoked tofu, this recipe is made with sesame seeds and Hoisin sauce.
Here is a little more from the tofu history:
Tofu, also called bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in many East Asian and Southeast Asian cuisines. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.
Tofu originated in ancient China. Chinese legend ascribes its invention to prince Liu An (Chinese: 劉安 Liú Ān, 179–122 BC). Tofu and its production technique were introduced into Korea and then Japan during the Nara period. It also spread into other parts of East Asia as well. This spread likely coincided with the spread of Buddhism because it is an important source of protein in the vegetarian diet of East Asian Buddhism. Li Shenzhen in the Ming Dynasty described a method of making tofu in Bencao Gangmu.
Tofu has a low calorie count, relatively large amounts of protein, and little fat. It is high in iron and, depending on the coagulant used in manufacturing, may also be high in calcium and/or magnesium.
beautiful sea snail, simply simmered in a star anise and chili broth. Are they are not really large, like some other variety of sea snail, what you need to have to eat them, is PATIENCE, and you will find it once you start eating them
Some really nice and tasty oven baked marinated chicken wings, simply caramelised in its own juice with a dash of soja sauce and some julienned ginger. Even though you might think i made a mistake as they look like ribs, but rest assure, i did not. It is just the way we trimmed them. We just cut off both ends for them to ressemble ribs.
Here is a pretty pictures of a plate of duck tongues, they were first blanched, then roasted in a very light glazed BBQ sauce, then once cooled down we served them with a syrupy sauce. Duck tongues here in China are considered a delicacy, they are not that expensive for this type of food items. i find it a bit crunchy, cartilage like but if well prepare is not bad at all.
A neat presentation for this ricotta mousse cake which i place on top of an oat meal cookie, then added some strawberries for presentation. I think the outcome is great.
Here are some infos about the ricotta cheese, which is a great cheese by the way, but not always availbale (where i am anyway).
Ricotta is an Italian dairy product made from sheep (or cow, goat, buffalo) milk whey left over from the production of cheese. Although typically referred to as ricotta cheese, ricotta is not properly a cheese because it is not produced by coagulation of casein. Rather it is made by coagulating other milk proteins, notably albumin and globulin, left over in the whey that separates from the milk during the production of cheese. In fact, ricotta is safely eaten by individuals with casein intolerance.
Ricotta (literally meaning “recooked”) uses the whey, a limpid, low-fat, nutritious liquid that is a by-product of cheese production. Most of the milk protein (especially casein) is removed when cheese is made, but some protein remains in the whey, mostly albumin. This remaining protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to precipitate out, forming a fine curd. Once cooled, the curd is separated by passing through a fine cloth.
Ricotta curds are creamy white in appearance, slightly sweet in taste, and contain around 13% fat. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. It is highly perishable.
A classic never forgotten and always loved the world over. As you can see from the photo) it is made with chocolate, yes all in, the puff pastry as of course the mousse, but light, as it will be to rich. Then it is topped with some gold leaf (edible yes, and also very expensive)
to tell you more about the mille feuilles backgroung here is a recap:
The mille-feuille or vanilla slice, cream slice, custard slice, also known as the Napoleon, is a pastry originating in France.
Traditionally, a mille-feuille is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière), but sometimes whipped cream, or jam are substituted. The top pastry layer is dusted with confectionner’s sugar, and sometimes cocoa, or pulverized nuts (e.g. roasted almonds). Alternatively the top is glazed with icing or fondant in alternating white (icing) and brown (chocolate) stripes, and combed.