Scotch Egg
Recipe courtesy of Joshua Pfeiffer, Executive Chef, LedgeRock Golf Club (Mohnton, Pa.)
Ingredients
- local ground pork and wagyu blend
- local brown egg - 1 ea.
- micro greens from the club's own garden - for garnish
- truffle pearls - to taste
- short rib jus - to taste
Instructions
- Cook egg in boiling water for six minutes to create a soft poached egg.
- Carefully encase the egg in a pork and wagyu blend.
- Bread with toasted panko and everything seasoning.
- Fry the egg is fried in duck fat.
- Reduce the leftover short rib jus.
- Slice the egg. Top with truffle caviar over a bed of micros, utilizing the short rib jus for more umami.
Chef's note: Very similar to Noma's approach, we have base recipes, but the execution of the dish is rather felt than determined by actual measurements.
