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Anna and David Posey's Soft Scrambled Eggs with Confit Chicken Thigh

Anna and David Posey's Soft Scrambled Eggs with Confit Chicken Thigh

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Husband and wife duo Anna and David Posey of Chicago's Elske craft soft scrambled eggs good enough for breakfast or dinner using confit chicken thigh and smoked carrots all covered with a light egg crepe.

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- I feel like the soft-scrambled eggs are a very sentimental dish, and very warm. I mean who hasn't eaten soft-scrambled eggs in their life. - Made by a loved one, in the morning, first thing. - It's perfect. - There's nothing better. - I am Anna Posey, pastry chef, and owner of Elske restaurant. - And I am David Posey, chef, owner of Elske restaurant in Chicago Illinois. Elske, meaning love, is, you know our love for each other, our love for cooking, our love for serving people, our love for Chicago and the community, our love for everything we try to do and present to people. - The soft-scrambled eggs are so simple when you think about it, but then there's something about it that's very creative and always beautiful. - One Christmas my mom was going to make scrambled eggs for the family. She put the eggs in the pan, put the pan on the stove, but didn't turn it on and the heat of the pilot light kind of cooked the outside of the egg and then kept the middle kind of raw and she served it to us and it just looked beautiful like these waves like I've never seen before so I tried to recreate that at the restaurant using the soft-scramble underneath and kind of an egg crepe to represent what my mom did. - I think this is like your love for soft-scrambled eggs in a dish, that can also be translated to dinner. - My favorite way to eat eggs is soft-scrambled so the best way I found to do that is to blend eggs and cream cheese together, just to ensure that it is always soft and creamy and never dry. First we start with eggs in a blender. We add cream cheese to make sure that everything is always creamy and never overcooked and it stays soft. The soy sauce is there to add seasoning. I don't like to add salt to my eggs because I find that it breaks them and makes them watery. We blend the eggs until they're smooth, they're about a heavy cream consistency, there's no lumps, and then we'll strain it through a fine chinois into another container to get rid of all of the bubbles. After we strain the eggs we pour it into a container and keep it cold until we are ready to serve. For the chicken we use thigh because that is my favorite part of the chicken and we confit it by curing it and cooking it in oil because I really think it adds a lot of seasoning and depth of flavor to the meat. First thing we do is we make the cure. We grate garlic into a bowl to kind of break it up. Then we add thyme, bay leaf, and peppercorns. We add equal parts salt and sugar, both to help cure the meat and the sugar balances the salt and the salt balances the sugar. We mix the cure by hand, making sure to rub our palms together for a good two or three minutes to make sure all of the oils come out of the herbs and spices, and then it's one harmonious salty mixture. We then add the chicken to the bowl and we really rub the cure in there to make sure it starts to penetrate and starts to do its work and to make sure it's evenly coated so we don't have any spots that are not coated and cured. Once the chicken thighs are totally cooked in the salt mixture, we put it in the fridge over night. The flavor of the thyme and the spices are going to go into the chicken and season it so it's consistently seasoned to the bone. Take the chicken thighs out of the fridge. We pat them dry to remove any excess salt or sugar or little peppercorns that are stuck on there. Put them in a pot, cover with a neutral oil, and then bring it up to a low slight simmer on the stove just to get everything started before we put it into the oven. We put the chicken in the oven while it's slightly simmering. We'll let it go for about two or three hours until the meat is fully cooked and starts to fall away from the bone very easily. Once the chicken is cooked we remove it from the oven, let it cool down naturally to room temperature, and then let it rest over night in its oil. The Carrots started by my love for cooking vegetables in different and new ways so this is me imitating a piece of meat while using vegetables. You get a large amount of butter put it in a large saute pan and melt it down. You add some seasoning to the butter, so we added a little garlic and thyme. We let the thyme and garlic warm with the butter to kind of start to infuse so it's an even flavor, and we'll add carrots and slowly roast them, turning constantly. We cook the carrots for a very long time in the butter, very slowly rotating all of the time and what's going to happen is it's going to kind of dry out the outside of the carrot and cook the inside of the carrot until it is tender. Once the carrots are fully cooked we take them out of the butter, we put them over our hearth, over a live smoke, and that's going to smoke the carrots, kind dry them out, get them a little chewy, and just really delicious and deep. Once the carrots have smoked for a few hours and they're nice and smokey and tender, we're going to take them off, cut them into coins and hold them for service. Just like all of our dishes, we try to keep it to two or three items, so here we have our eggs, our chicken, and our carrots, all are done in a lot of different ways. First thing we do is we take our cold chicken confit and separate the meat from the skin. Once the chicken is picked, we take a warm pan, add some butter, then add our chicken confit and carrots and start to get everything warm. We let the chicken and carrots get hot in the pan while stirring to make sure nothing gets brown or overcooked. To the chicken and carrots we add our soft-scrambled egg base and then quickly we stir the eggs, shaking constantly so we don't get any large lump of egg and everything is really smooth and creamy. Once the eggs are fully cooked and the chicken and carrots are hot we put it onto a warm plate. Now we are going to make the egg crepe that is going to cover the soft-scrambled eggs. In a non-stick pan that is hot we're going to add a little bit of butter and melt it. Add just enough of the egg base to coat the bottom, and we're going to let it gently cook on the bottom side. We like to only cook one side, leaving the top undercooked, so it stays really rea soft and moist. The egg crepe is cooked, we're going to slide it onto the soft-scrambled eggs. We're going to season it with brown butter, lemon juice, salt, and pepper. Now we're going to garnish it with a few sprouts. Here we have lentils, wheat berries, and amaranth. Then we add a few different types of carrots, fried carrots and raw carrots, for a crunch and a nice fresh flavor. We finish everything with crispy chicken skin, which is just the chicken skin from the confit you've deep-fried and broken up. We serve everything warm and this is our soft-scrambled egg with chicken thigh confit and some smoked carrots. - The flavor and texture of the soft-scrambled eggs are creamy and buttery, of course warm, and then you have the crunch of the chicken skin and carrots on top, and then what I really like about the dish is that you have these little unexpected pops of the sprouted grains which gives you this almost earthiness and freshness. - This dish is special to me because it reminds me of bringing my mom into creating something and just flavors of that one Christmas that we had. - This dish is special to me for the same reasons just because I know your mom and how close your family is and how big of a part food is for your family and my family. I feel like constantly at Elske we have these ways of going back to our childhood, and this was one of the first dishes you put on and for me it is very representative of what we're doing here.

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