Bacon and Eggs: Tuscarora Farm Coddled Egg with Yellowstone Caviar and Bacon Emulsion
Chef RJ Cooper of Vidalia – Washington, D.C.
Adapted by StarChefs.com
December 2006

Yield: 4 Servings

Bacon and Eggs: Tuscarora Farm Coddled Egg with Yellowstone Caviar and Bacon Emulsion on StarChefs.comIngredients:

    Bacon Emulsion:
  • 4 ounces bacon jus
  • 10 grams lecithin
  • 2 Tablespoons butter
  • Salt, to taste

    Coddled Eggs:
  • 4 extra-large organic farm eggs
  • 1 Tablespoon butter
  • Salt and white pepper, to taste

    To Assemble and Serve:
  • 1 ounce Yellowstone Paddlefish Caviar


Method:
For the Bacon Emulsion:
Combine the bacon jus, lecithin and butter with a hand blender and season to taste.

For the Coddled Eggs:
Butter the inside of a glass jar or coddler and the inside of its metal lid. Break an egg into the coddler and season with salt and pepper. Screw on the lid and stand the coddler in a bain marie, making sure the water comes halfway up the glass body of the coddler. Simmer for 7 to 8 minutes. Remove the coddler from the water, blot on a towel and serve on a cloth-lined serving plate.

To Assemble and Serve:
Place a caviar quenelle on each egg, top with bacon emulsion, then reseal the coddler. Serve in the coddler with crackers, Lavash or Brioche.

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