{"id":2836,"date":"2012-12-18T22:00:03","date_gmt":"2012-12-19T06:00:03","guid":{"rendered":"http:\/\/www.amyglaze.com\/?p=2836"},"modified":"2012-12-18T22:11:13","modified_gmt":"2012-12-19T06:11:13","slug":"caviar-appetizer-topped-gruyere-pancetta-flan-cooked-in-egg-shell","status":"publish","type":"post","link":"http:\/\/www.amyglaze.com\/caviar-appetizer-topped-gruyere-pancetta-flan-cooked-in-egg-shell\/","title":{"rendered":"Caviar Egg Cups"},"content":{"rendered":"

Here’s a New Years Eve appetizer that is sure to impress: a caviar topped Gruy\u00e8re & Pancetta flan cooked in a beautiful brown farm egg with micro broccoli and a Parmesan crisp spoon.<\/p>\n

\"Caviar<\/a><\/p>\n

Ramin Hedayatpour Photography<\/p>\n<\/div>\n

I first came across this idea of using the egg shell as a container at Le Bernardin. Michael Laiskonis<\/a>, the former Executive Pastry Chef, was at the helm during my tenure and one of his signature dishes was a milk chocolate pot de cr\u00e8me cooked in an egg shell<\/a> with a caramel foam and hints of maple syrup and crunchy maldon salt.<\/p>\n

I vividly remember walking by the pastry kitchen, which was always quiet and serene compared to my pot clanging savory side of the world, and seeing pastry cooks hunched over brown farm eggs, delicately attempting to remove the tops without cracking the shell, and muttering to themselves.<\/p>\n

And now I understand those inaudible mutterings. I thought that making 12 was totally frustrating \u2013 try making 200! However, I did find after completely wasting a few dozen eggs, that there are a few tricks to the trade…<\/p>\n

First of all, it is better to use extra large size eggs. The tool that cuts the top off works better on this size. Secondly, using super fresh eggs, like ones you’ve just gathered from your chicken, do not work well. (This goes for making deviled eggs too \u2013 the fresher the more difficult to remove the shell). Thirdly, during Winter eggshells tend to be more delicate due to the weather and natural cycle of the chickens.<\/p>\n

\"caviar<\/a><\/p>\n

Ramin Hedayatpour Photography<\/p>\n<\/div>\n

One brand of store-bought eggs shattered when I tried to remove the caps and another one did not. After consulting with two farmers I found out that adding ground up oyster shells (calcium) into the chicken feed will result in stronger shells and some egg farms do this and some do not.<\/p>\n

There is a tool called a Eirk\u00f6pfer made by R\u00f6sle<\/a> that is designed for removing the tops of eggs. It’s really for cutting the top off of a soft boiled egg but it can be used here. Place the topper on the pointy end of the egg and then pull up on the handle and let it snap down on the egg cutting it in a perfect circle. Or, at least, that’s what it’s supposed to do. I gently tap around the egg after it’s been ‘snapped’ and then pierce it with the tip of a knife and carefully chip away at removing the shell down to the cut line. Once the cap is removed, I pour the egg out and reserve, then carefully peel out the film on the inside of the shell.\"\"<\/p>\n

Egg container cartons are perfect for keeping eggs upright while cooking the flan-filled shells in a bain marie (water bath) and they are also useful for cooling the eggs in.\u00a0I used tapioca pearls to keep the eggs upright for serving guests, but kosher salt could be used too.<\/p>\n

The recipe below is a basic flan recipe. I gave it a quiche lorraine twist with gruy\u00e8re and pancetta because both are tasty with caviar. The greens are micro broccoli that also go well with the flan. I made parmesan crisps and added them as a useful way to scoop out the filling, but spoons work too!<\/p>\n