Recipes

Smoked Egg Emulsion

Johnny Spero

Chef/Owner

Bar Spero

Washington
D.C.
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Yield
800 g
Ingredients
8
each
Eggs, sitting at room temperature for 30 minutes
50
g
Rice vinegar
250
g
Brown butter, melted
100
g
Crème fraîche
100
g
Buttermilk
As needed
Salt
1

In a medium pot, bring water to a boil and drop in eggs.

2

Reduce heat to just below a rolling boil and cook for 7 minutes.

3

Immediately transfer to an ice bath and let sit for 5 minutes, then peel.

4

Smoke the eggs until they are dark yellow (a cold smoke is preferred but whatever method you choose, just make sure not to overcook the eggs).

5

Cool the smoked eggs, then add all the remaining ingredients into a blender and combine until smooth.

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