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WHAT
Recipe for Poached Egg from chef Nick Curtin of Compose in New York.
WHO
Compose is a cocktail lounge / contemporary American restaurant in New York.
WHY
Twice a night, they create a ten-course tasting menu around an open-kitchen horseshoe bar, allowing for intimate engagement and dialogue between staff and guests.
Chef Nick Curtin - Recipes
March 24, 2011
Poached Egg Recipe
Courtesy of chef Nick Curtin of Compose
Yield
Serves 4
Ingredients
- 6 large hen eggs (2 extra just in case one breaks)
- 1 head white cauliflower
- 1 tablespoon Noble Tonic Number 1, Bourbon Matured Syrup
- 3 cups chicken stock
- 3 tablespoons lemon juice
- 2 tablespoons butter
- 1 baby artichoke
- 2 tablespoons cocoa nibs
- 1 head king oyster mushrooms
- Murray Darling salt
- Kosher salt
- 2 tablespoons extra virgin olive oil
Directions
1) Poach the eggs in a water bath at 145.5 degrees F for 45 minutes.
2) Remove from water, room temp for 10 minutes, then plunge into ice bath to chill.
3) Preheat your convection oven to 350 degrees F.
4) Cut cauliflower florets away from stalk.
5) Rinse, toss with olive oil and sprinkle with salt.
6) Spread out on a large sheet pan, and place in the oven for about 20 minutes, or until the cauliflower has started to brown (do not let it burn).
7) Remove the cauliflower from the oven, place it in a pot with 1 cup of chicken stock and simmer it on medium low heat, stirring occasionally.
8) The cauliflower should be soft, and the remaining chicken stock should take on a dark color.
9) Pour the cauliflower and stock into a VitaPrep, blend on high.
10) Pour in the Noble Syrup, 1 tablespoon lemon juice, and salt to taste.
11) Pass through a fine chinois.
12) Put 1 tablespoon lemon juice with 1 cup of water in a bowl.
13) Remove green outer leaves of the baby artichoke, peel the stem, slice in half from top to base, and remove the choke with a spoon, chop off the top quarter inch of the artichoke, leaving only the tender yellow leaves, heart and stem of the baby choke.
14) Thin slice from top to bottom, leaving long, thin strips of choke.
15) Deep fry at 390 degrees F until golden, season to taste with kosher salt.
16) Reserve.
17) Fine chop cocoa nibs.
18) Remove individual oyster mushroom petals from head.
To Serve
1) Set your water bath to 141 degrees F.
2) Put eggs in to heat up.
3) Heat one cup chicken stock in small pot.
4) Add 1 tablespoon lemon juice, butter.
5) When the butter has melted, season to taste with kosher salt. Allow to simmer.
6) Heat roasted cauliflower puree in a small pot, and heat medium, shallow pot of water.
7) Do not allow to come to a simmer.
8) Add the prepped mushrooms to the simmering chicken stock.
9) Set out 4 bowls, placing a dollop of cauliflower puree at the bottom of each bowl.
10) Gently break your eggs into the warm water, and using a slotted spoon, pull individual eggs out of the water, gently shaking off the excess water.
11) Place it in the bowl to the side of the puree.
12) Sprinkle a pinch of cocoa nibs over the egg, top with a pinch of artichoke chips.
13) Remove oyster mushrooms from simmering stock with a slotted spoon, nestling it into the cauliflower puree.
14) Finish with a sprinkle of Murray Darling salt and serve.
Photographs courtesy of Compose
COMPOSE
Contemporary American
Tribeca
77 Worth Street
New York, NY 10013 (view map)
T: 212.226.1444 (make a reservation)
Website:
Hours:
Tue - Thu: 6:30pm - 1am
Fri - Sat: 6:30pm - 2am
Sun - Mon: closed
Tribeca - New York, NY
Compose’s Chefs