Okay, experts: how's this done?

[Jenise]

From a Dale Williams tasting note about an evening out with Betsy at Blue Hill at Stone Barns:

"She truly loved the salad, while pondering how it's possible to get a crust on an egg and still have it soft-cooked."

Maybe its a soft boiled egg that is frozen, battered, then quick fried?

Richard

I think it's an egg harvested from a bitter--crusty--old hen. The harvesting is done by pulling it out...

Soft-cook it then hit it with a blow torch?

I'd guess blow torch or industrial strength broiler, which is the only kind of broiler a restaurant kitchen has...

b

[Jenise]

LOL, Thomas.

Barb, I dunno. A broiler could work, if the crumbs were pre-fatted and some kind of form were used. I would think the direct fire of a torch would brown/burn the crumbs before it cooked an egg, but then I'm not very experienced in torch use.

I think it's an egg harvested from a bitter--crusty--old hen. The harvesting is done by pulling it out...

Not far from the truth ...

When, back in the day, chicken was genuinely fresh, i.e. when it was slaughetered the day it was on the menu in the convenience of the alley between the houses, one of the treats was reaching in and pulling out the unlaid egg and eating it. How the cousins fought! Better than lickin' out the cake mix bowl ... but not crusty, no.

Jenise that's a good one. I'm stumped. But then again, judging by your posts and the advice you have given me, if you don't know then I'm staying out of it.

rwj

I didn't realize there were bread crumgs...thought you just meant making the egg white crispy like the edges of an egg white omelette...

That said, I'd guess what you said..buttered bread crumbs under a broiler...
B

From a Dale Williams tasting note about an evening out with Betsy at Blue Hill at Stone Barns:

"She truly loved the salad, while pondering how it's possible to get a crust on an egg and still have it soft-cooked."

Salamander.

From a Dale Williams tasting note about an evening out with Betsy at Blue Hill at Stone Barns:

"She truly loved the salad, while pondering how it's possible to get a crust on an egg and still have it soft-cooked."

Salamander.

Bingo! The chef at work said the same thing.

rwj

What is "salamander"?

What is "salamander"?

It is basically a broiler; a long open oven with a rack below a heat source. Most pro kitchens have this thing that hangs above the stove burners; it is usually as long as the range itself so that anything on any burner can be broiled with ease. Just lift the pan off the stovetop and put it into the broiler overhead. I hope that makes sense.

rwj

Funny, just stumbled upon my own quote! We guessed broiler/salamander, but were unsure how the panko was on both sides. Maybe a metal mold, brown panko in mold, dump egg into hot mold, panko on top, under salamander for a very short broil?

In any case that was one good egg. Freshness counts.