While the endless gourmet capacities of fully matured eggs are oft-discussed across searing pans, what remains reportedly unnoticed is a chef’s creativity to the culinary possibilities of an unlaid egg. Dan Barber, the chef and an owner of Blue Hill in Greenwich Village and Blue Hill at Stone Barns in Pocantico Hills in Westchester County, apparently brings out the flavor of unlaid eggs at various stages of maturity in a two-yolk treat, topped with winter vegetables, lentils and tagliatelle.
Noteworthy thing about the unlaid egg is the fact that followed by the experiments of Dan Barber, it might not be restricted to chicken soup, condiments or curries.
‘Immature eggs’ as Dan barber names it, needs more culinary improvisation to appeal the ‘eggy’ expectations of diners, keeping the ‘buttery-identity’ of the eggs intact.
Chefs can consider coupling the mellow flavor, creamy and grainy texture of the immature eggs, with a careful selection of mild herbs, sauces and spices for dishing it out in barbecue, toppings, salads, hors d’ oeuvres, scramble, stews and other ‘eggy’ preparations.
Via: NY Times
