Eggs Iscariot

17 Dec

While going home includes many pleasures (copious cable television and catching up with people that seemed worlds apart), one thing I consistently enjoy is the five-star, fully outfitted atmosphere known as the home kitchen. Every possible spark of inspiration can get addressed with a single-use kitchen appliance or random ingredient. It’s that time of year where I feel compulsively ambitious about one particular field. Last year, I was obsessed with how to layout my newly vacated room. I think I certainly have more resources to actually do something with all of the ideas.

Such is the story of the Eggs Iscariot, my take on the classic Eggs Benedict.

It’s a poached egg over a swiss cheese English Muffin. The sauce is a blackberry gastrique.

I actually really wanted to learn how to both really poach eggs (instead of just microwaving them in ramekins) and make some gastrique sauce. Without having to spend time filling out school bills or read some tome by a guy that’s been dead since before my great-great-great grandfather was born, I got to try my hand at making the sauce, which was just as fun as it sounded.

A gastrique is a sort of reduction sauce that goes through different consistencies and smells throughout its creation. Really cool.

I took some sugar and water and let the sugar caramelize. This took a while but looked really awesome: from looking like “wet sand” to a coffee-like soup.

My photography doesn’t really do it justice (maybe that’s what I should be getting ambitious about….)

Anyways, you heat the sugar and water until bubbles form, then the sugar starts to crystallize, and then, after what seems like eternity, the bottom of the saucepan ices over bit by bit, sort of like The Day After Tomorrow.

At this point, I was enjoying the baked goods-like smell coming off of the pot, but had to wait for the sugar to brown.

Once the sugar browns (and it’s not impatient in doing that), you add whatever vinegar you want to get the flavor from. I used white wine vinegar, which works for more delicate stuff like poached or steamed stuff. The vinegar really pops and loads the kitchen with crazy aromas. The sugar dissolves again, and then I added the blackberries, which also sizzled and created some syrupy smells. I could eat that elixir stuff with a spoon or on top of anything….

http://www.chow.com/ingredients/5?tag=search_results;results_list

The poached egg was like a science experiment or creation of some alien. I cracked it into a cup and then poured it into some simmering gene bath.

It looked sort of weird, but after five minutes, this poached (not quite sure where the name comes from) egg was perfect. The white was like butter, and there was a little veil on top that could peel away.

This concoction with the treacherous name is totally worth the wait, and won’t steal the consul of Rome’s seat or sell the secrets of the American Revolution.

The adjectives just elongate. Blackberries were sweeeeet. The egg peeeeels.

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4 Responses to “Eggs Iscariot”

Trackbacks/Pingbacks

  1. Purely Pasta Carbonara « Table Scraps - December 4, 2011

    […] all was finished, I topped the pasta with a poached egg, something I’ve definitely had prior experience with. The important part of the poached egg is adding vinegar to the water and constantly circulating […]

  2. Brunching and Brooklyning: Birthdays are the Best « Table Scraps - June 12, 2012

    […] a smoked mozzarella burrata with a tomato sauce, fried egg, and bacon, and it’s their twist on the classic bacon, egg, and cheese combo. I settled on the “Marty” sandwich, named for Marty […]

  3. Shirred Eggs, Sir « Table Scraps - December 5, 2012

    […] Eggs Iscariot (previous recipe on Tom’s Table Scraps) […]

  4. “What’s A Cellar Door Without Gravy?” | Table Scraps - March 11, 2013

    […] Inspiration:, Bacon and gravy at Big Bad Breakfast in Oxford, Miss. (m.si.com), The Big Nasty at Hominy Grill (Travel Channel), and Eggs Iscariot. […]

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