Archive for Eggs

Local Shad Roe

Posted in Chef, eggs, fish, My Work, Offal, Wilbur Cox Jr. with tags , , , , , , on March 6, 2016 by wilburcoxjr

Come summer I’m going to attempt to make bottarga with these

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Egg yolks

Posted in Avant Garde, Chef, eggs, My Work, Wilbur Cox Jr. with tags , , , on February 23, 2016 by wilburcoxjr

Poached in a sleeve

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Chicken Egg Yolk “Bottarga”

Posted in Chef with tags , , , on October 1, 2013 by wilburcoxjr

Flying plow farms eggs that I removed the yolks, cured the yolks in salt,  compressed the cured yolks, and then weighed them down to form a block of
cured yolks…in the style of bottarga

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I Love Eggs

Posted in Chef with tags , on August 17, 2009 by wilburcoxjr

147 degrees.  Immersion Circulator.  I call them EGG SHOOTERS.  Crack the top, and slurp it down.  The White congeals at 147 degrees, and the yolk congeals at 154 degrees.  45 minutes for the best egg in the world.  The yolk basically explodes in your mouth, like that first dip of toast into your sunny side egg.  The best part of that is watching the yolk ooze out onto the plate, just take away the plate and the toast.  Eggs are one of the most interesting food stuffs on planet earth.  If only people would slow down, and pay more attention to the things that are right under their nose.  There are so many interesting things, about what most people see to be boring and simple.

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