I had no idea before opening the restaurant that this dish would receive so much attention. Here it is, in all its
simplicity. Adding butter and cream at the start of cooking dilutes the protein content, helping to prevent scrambling.
Adding more at the end helps arrest the cooking. We buy our smoked butter from the Caithness Smokehouse.
Coddled Egg, Smoked Butter & Mushrooms Eggshells
Nests
Egg mix
12 large free-range eggs
8 handfuls hay
1. Using an egg topper, remove the top of each eggshell. Empty out the egg and set aside. You will need 8 eggshells but it’s useful to have a few extra to allow for breakages. 2. Place the shells in a large pan of salted water ( 3 per cent salinity ). 3. Bring to the boil to sterilise the shells, then remove from the heat and leave to cool. 4. Take out the inner membrane from the eggshells. Clean them thoroughly and leave to dry.
1. Mould the hay into 8 nest shapes, using your hands and a pair of scissors. Place in earthenware bowls.
600g whole egg ( taken from eggs, left ) 65g fried mushrooms 1g salt 120ml whipping cream 150g smoked butter 1 tablespoon chopped chives
Fried mushrooms 250g smoked butter 650g button mushrooms, thinly sliced 1. Heat the smoked butter until foaming, add the mushrooms and fry over a medium heat until golden, crisp and completely dehydrated. This process will take at least 20 minutes and the mushrooms should have reduced greatly ( you will need 65g ). Drain them thoroughly.
154
1. Place the egg, fried mushrooms, salt, half the cream and half the butter in a bowl. 2. Set it over a pan of simmering water and heat very gently until the mixture has thickened to the consistency of smooth porridge. Stir the whole time with a spatula, scraping the bottom of the bowl. The egg should be mousse-like and have very few lumps. 3. Remove from the heat and whisk in the remaining butter and cream, along with the chives. 4. Pour into the prepared eggshells and sit them in the nests. Serve immediately.
155