Here is an extrapolation of an idea we got from Wylie at wd-50. I think Wylie likes eggs just about as much as I do, and he is constantly working new wonders with what is possible with the everyday egg. Over a year ago he served a chicken dish with an egg yolk carpaccio. A nifty idea with an elegant presentation. Anyway, that thin sheet of egg yolk has come in and out of my mind over the year, and until yesterday I was unable to integrate that fine sheet of perfectly cooked egg into what we are doing. Well, I called on my friend the freezer and used it to set medium ribbons of slow-cooked egg yolk. Now we just pull the strips out of the freezer and the pliable egg yolk can be draped and wrapped around our asparagus. I am also thinking about making large round sheets of egg yolk to drape over slow-cooked steak. Out here steak and eggs is just a no-brainer. Oh, and here is a link to Wylie’s chicken dish which featured the egg yolk carpaccio.
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