Nick Riewoldt’s Dippy Eggs Recipe
Celebrity chef goes well with all kinds of sweet streams appearing on our screens every week. And luckily for you, we’re following the season closely, sharing everything notable Chef recipes that may be of interest to our Lifehacker readers. This week, we’re taking a look at Nick Riewoldt’s Dippy Egg Recipe.
Before you roll your eyes, know that this version of boiled eggs is more than perfectly soft boiled eggs (which can be a challenge). Riewoldt designed a “sweet and sour” breakfast or dessert dish that uses lemon curd, Italian meringue, and cookie soldiers. Read below.
Nick Riewoldt’s Spicy Egg Recipe
What you will need:
- 3 eggs
- 2 egg yolks
- 1 cup of powdered sugar
- ½ cup lemon juice
- 150 g butter, cut into cubes
- 2 tablespoons of sour cream
- 125g butter
- 1 egg
- 1 ½ cups plain flour, plus a little more for dusting
- ½ cup of powdered sugar
- ½ teaspoon of vanilla extract
- pinch of salt
- 1-2 teaspoons of water
- 150g caster sugar
- 60 ml of water
- 2 reserved egg whites
- ½ teaspoon cream of tartar
- fennel pollen, to finish
- reserved eggshells, plus additional eggshells, for serving
- Preheat the oven to 180 ° C.
- For the Lemon Curd, using a lid, open 5 eggs. Carefully pour 3 of the eggs into a small saucepan. Separate the 2 remaining eggs and add the yolks to the pan. Reserve the whites for the meringue. Reserve all eggshells for serving.
- Add the sugar and lemon juice to the pot of eggs and yolks and whisk well to combine.
- Place over medium-low heat. Add one cube of butter at a time, whisking continuously until a smooth, thick curd forms. Pour through a fine colander into a dish. Cover the surface with plastic wrap and place in the refrigerator to cool and set.
- Remove from refrigerator and transfer to a medium bowl. Incorporate the cream then transfer to a pastry bag. Reserve in the refrigerator.
- For the soldiers, put the butter in a small saucepan and heat over medium heat. Allow the butter to melt and the solids to brown. Remove from the heat and pour into a bowl. Reserve in the fridge.
- Using an egg topper, open the egg and then pour the egg into a food processor. Reserve the eggshell.
- Add the rest of the ingredients, as well as the cooled brown butter. Pulse, adding a little water, until a paste forms.
- Shape the dough into a flat disc, wrap in cling film and place in the freezer for 10 minutes to cool.
- Unroll the dough and roll it out thinly (3 mm) on a lightly floured board using a floured rolling pin. Cut into rectangles about 1.5 cm wide and press down on the surface with a fork. Transfer the rectangles to a lined tray, taking care to retain their shape.
- Bake until lightly browned, about 14-15 minutes. Remove from the oven and set aside on the baking sheet for 10 minutes then transfer to a wire rack to cool.
- For the Italian meringue, put the sugar and water in a small saucepan over medium heat. Bring to a boil. At the same time, place the reserved egg whites and cream of tartar in the bowl of a stand mixer. Whisk on low speed until frothy. As the syrup approaches temperature, increase the speed of the mixer and whisk the whites until soft peaks are obtained. Once the syrup reaches 115C, immediately remove from heat and pour in a thin stream inside the mixing bowl until everything is added. Reduce the speed of the mixer to medium and continue to whisk until the meringue has cooled to room temperature. Transfer to a piping bag fitted with a star tip and set aside.
- To prepare the eggshells for serving, bring a pot of water to a boil.
- Rinse the eggshells thoroughly with lukewarm water and remove any remaining egg and membrane. Place in simmering water for 10 minutes to sterilize. Carefully remove from the water and remove any remaining membrane. Place on a clean tea towel, cut side down, to cool.
- To serve, arrange the eggshells in a ceramic egg carton or egg cups. Stir in the curd until it is about 80% full. Place dots of meringue on the curd. Using a blowtorch, lightly brown the meringue. Sprinkle lightly with fennel pollen. Serve immediately with soldiers on the side.
Tip: the remaining curd, the soldiers and the meringue can be served in small ramekins or bowls
Pretty impressive, right? Are you going to try Riewoldt’s Soaked Egg Recipe? Let us know in the comments how you get along.
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