Soft scrambled eggs with smoked carrots, chicken confit, and crispy sprouts
Behind The Dish - "Chicago"
- 12 ea, whole eggs
- 150g Philadelphia cream cheese
- to taste, white soy sauce
- Bone in and skin-on chicken thighs
- Bay leaf
- Neutral oil
- Horse carrots, scrubbed clean
- Egg base
- Chicken confit
- Smoked carrots
- To taste, salt
- Fried Carrot chips
- Crispy chicken skin
- Raw shaved carrots, multi colored and cut similarly to the fried carrots
- Brown butter
- Lemon juice
- Crunchy salt (Jacobsen salt)
- Black pepper
- Crack the eggs into a blender.
- Add the cream cheese and soy sauce.
- Blend on low until smooth.
- Strain through a fine mesh strainer.
- Reserve in the refrigerator.
- Put garlic, thyme, bay leaf and peppercorns in a food processor with a lot salt.
- Blend until sandy.
- Measure seasoned salt mixture and pour into a large bowl.
- Add an equal amount of sugar to the salt mixture.
- Mix salt and sugar until evenly blended to making the curing mix.
- 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.
- Place the seasoned chicken evenly in one layer on a flat plate and let cure in the fridge overnight.
- Preheat an oven to 325F.
- Rinse the cure of the chicken and discard any juices that have come out of the chicken.
- Pat the chicken dry and then place in an oven proof dish and cover the chicken with oil.
- Put the container of chicken and oil in the oven and cook until very tender, stirring once or twice to ensure even cooking.
- Once cooked, remove the chicken from the oven and let cool in the oil until the meat is room temp.
- Carefully remove the skins from the thighs and set aside.
- Remove any bones from the thighs and discard, then pick the meat into big chunks and return to the oil.
- Chill chicken in oil over night.
- Melt a lot of butter in a large pan over medium heat.
- Add carrots, garlic, and thyme to butter and roll around to make sure the carrots are fully coated in butter.
- Continue cooking over medium heat, rotating carrots very often to ensure even cooking, until carrots are very tender.
- Remove carrots from pan.
- Smoke them for a very long time until semi dried and slightly chewy.
- Once smoked, chop carrots into even pieces and cover well.
- 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.
- Melt a small amount of butter in both the pan and the pot.
- Add chicken confit and the smoked carrots to the pot heat until they are both warmed through.
- 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
- Season with a little salt and transfer the eggs to a warmed plate.
- Coat the non-stick pan with the melted butter and add the egg base to cover the bottom of the pan.
- 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.
- Carefully cover the scrambled eggs mixture on the warm plate with the egg ‘crepe’, totally hiding the carrot and chicken mixture under the ‘crepe’.
- Quickly season the top of the ‘crepe’ with brown butter, lemon juice, salt, and freshly crack black pepper.
- Even spread spouts, raw and fried carrot coins, and crispy chicken skin over the top.
- Serve warm.