Deep-fried Egg with Aged White Cheddar Grits
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Credit: Jodi Bernhard, Chef de Cuisine, Longwood Events, Boston
The National Culinary Review, January 2010
6 large eggs, divided
Salt and fresh ground black pepper, to taste
½ cup all purpose flour
1 cup panko
1 cup water
1 cup milk
½ cup stone-ground grits
½ cup heavy cream
½ cup grated aged cheddar cheese
2 T. unsalted butter
1. Put 4 eggs in room-temperature water in saucepan just big enough to
hold them. Place on high heat; bring to a boil. Immediately turn off heat; cover pan. Let eggs sit for exactly 4 minutes. Plunge into ice water; cool completely. Peel eggs carefully so white does not break.
2. Beat remaining eggs in mixing bowl; season with salt and pepper. Separately season flour and panko with salt and pepper. Bread eggs by coating well in flour first, then egg; repeat flour and egg. Coat with panko. (Eggs can be prepared ahead through the breading procedure and refrigerated up to 1 day. Before frying, roll eggs in fresh panko.)
3. Put water and milk in heavy-bottomed saucepan; bring to a simmer. Turn heat to medium-low; slowly whisk in grits.
4. Turn heat to low; cover grits. Simmer, stirring often, for about 1 hour, or until grits are creamy and tender. (If grits become too thick or dry while cooking, add a little warm water.)
5. Remove from heat; whisk in heavy cream, cheddar cheese and butter.
6. To serve: Deep-fry eggs for about 1 minute until goldenbrown. Place bed of grits in center of each plate; place 1 egg on grits. Garnish with crumbled aged cheddar cheese and chopped parsley.
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