Soft scrambled eggs with smoked carrots, chicken confit, and crispy sprouts Image

Soft scrambled eggs with smoked carrots, chicken confit, and crispy sprouts

Behind The Dish - "Chicago"

Ingredients

Egg Base

  • 12 ea, whole eggs
  • 150g Philadelphia cream cheese
  • to taste, white soy sauce

Chicken Confit

  • Bone in and skin-on chicken thighs
  • Salt
  • Sugar
  • Garlic
  • Thyme
  • Bay leaf
  • Peppercorns
  • Neutral oil

Smoked Carrots

  • Horse carrots, scrubbed clean
  • Butter
  • Thyme
  • Garlic

To Assemble

  • Egg base
  • Chicken confit
  • Smoked carrots
  • Butter
  • To taste, salt
  • Fried Carrot chips
  • Crispy chicken skin
  • Raw shaved carrots, multi colored and cut similarly to the fried carrots
  • Sprouts
  • Brown butter
  • Lemon juice
  • Crunchy salt (Jacobsen salt)
  • Black pepper

Steps

Egg Base

  1. Crack the eggs into a blender.
  2. Add the cream cheese and soy sauce.
  3. Blend on low until smooth.
  4. Strain through a fine mesh strainer.
  5. Reserve in the refrigerator.

Chicken Confit

  1. Put garlic, thyme, bay leaf and peppercorns in a food processor with a lot salt.
  2. Blend until sandy.
  3. Measure seasoned salt mixture and pour into a large bowl.
  4. Add an equal amount of sugar to the salt mixture.
  5. Mix salt and sugar until evenly blended to making the curing mix.
  6. Place chicken in a separate bowl and add enough curing mix to lightly and evenly coat all surfaces of the chicken, mixing a little in at a time and tossing the chicken, until coated.
  7. Place the seasoned chicken evenly in one layer on a flat plate and let cure in the fridge overnight.
  8. Preheat an oven to 325F.
  9. Rinse the cure of the chicken and discard any juices that have come out of the chicken.
  10. Pat the chicken dry and then place in an oven proof dish and cover the chicken with oil.
  11. Put the container of chicken and oil in the oven and cook until very tender, stirring once or twice to ensure even cooking.
  12. Once cooked, remove the chicken from the oven and let cool in the oil until the meat is room temp.
  13. Carefully remove the skins from the thighs and set aside.
  14. Remove any bones from the thighs and discard, then pick the meat into big chunks and return to the oil.
  15. Chill chicken in oil over night.

Smoked Carrots

  1. Melt a lot of butter in a large pan over medium heat.
  2. Add carrots, garlic, and thyme to butter and roll around to make sure the carrots are fully coated in butter.
  3. Continue cooking over medium heat, rotating carrots very often to ensure even cooking, until carrots are very tender.
  4. Remove carrots from pan.
  5. Smoke them for a very long time until semi dried and slightly chewy.
  6. Once smoked, chop carrots into even pieces and cover well.

To Assemble

  1. Warm a pot (for the eggs cooked with chicken and smoked carrots) and a non-stick pan (for an egg ‘crepe’) over medium low heat.
  2. Melt a small amount of butter in both the pan and the pot.
  3. Add chicken confit and the smoked carrots to the pot heat until they are both warmed through.
  4. Once hot add 3 ounces of the egg mixture to the pot and cook, stirring vigorously, until the eggs just start to form a small curd
  5. Season with a little salt and transfer the eggs to a warmed plate.
  6. Coat the non-stick pan with the melted butter and add the egg base to cover the bottom of the pan.
  7. Keep the pan over medium heat until the bottom of the ‘crepe’ starts to set (the top should still be a little wet) and the whole ‘crepe’ moves freely in the pan as a sheet of egg.
  8. Carefully cover the scrambled eggs mixture on the warm plate with the egg ‘crepe’, totally hiding the carrot and chicken mixture under the ‘crepe’.
  9. Quickly season the top of the ‘crepe’ with brown butter, lemon juice, salt, and freshly crack black pepper.
  10. Even spread spouts, raw and fried carrot coins, and crispy chicken skin over the top.
  11. Serve warm.