Wednesday 17 July 04:41 PM
Six Minute Egg on Curry Soubise, with Salmon Caviar, Roasted Potatoes, and an Herb Salad. My riff on Momofuku‘s original Ko Egg, by David Chang. And, no, my eggs were not smoked, for the Chang devotees.
I love the original Ko Egg, and I love this plebeian version. There was some ugly delicious gobbling that took place, after the photo taking.
Budget friendly salmon roe takes the place of Sturgeon Caviar. It would be my dream come true to make this with the good stuff, just as I dream of one day owning a diamond encrusted unicycle. I like sparkly things!
A simple dish of what the British refer to as “egg and chips”, is given a Savile Row makeover with one of the simplest, most delicious French sauces, known as Soubise. Soubise is slow and low cooked onions in butter, water/stock, and salt, until it becomes a soft and creamy mass, which can be puréed to make a fine liquid sauce for anything you want from chicken, to vegetables, to seafood, and obviously, eggs. It is often added to béchamel. Add curry powder or paste, and you’ve got yourself a curry soubise.
Even if you don’t make this exact dish, I’d encourage you to try soubise, it’s remarkably versatile and can be easily made vegan by replacing the butter with a light olive oil, or grape seed oil, or avocado oil.
I added a splash of heavy cream to my curry soubise. My husband slathered the sauce on rye bread then topped with the roasted potatoes for a late night snack.
If you’re interested in making this, you can find the recipe for the Ko Egg, sauce and all, in David Chang’s cookbook, Momofuku, which was named by @newyorkermag as one of “The Best Cookbooks of the Century So Far”, along with Dorie Greenspan’s, ‘Baking, From My Home to Yours” I own both books and feel a certain glib pride about my EXCELLENT taste.
For an online copy of the Ko Egg, you can find the recipe @bonappetitmag website.
Fun fact: Soubise is named in honour of Charles de Rohan, Prince of Soubise and Marshall of France, an 18th-century French aristocrat, according to Larousse Gastronomique. The sauce is normally prepared for egg dishes.