Marbled Eggs in Pickled Potato Nest recipe.

Marbled Eggs in Pickled Potato Nest

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Recipe
February 04, 2019 by Alexander Sorenson
  • Serves: 4

Are you cooking to impress? This brunch-stunner is sure to do the trick with its beautiful presentation and bold flavors.

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The potato nest is a version of a Szechuan Chinese stir-fried potato; the potatoes are just barely cooked with an al dente texture and have a big hit of vinegar. The marbled eggs are a cool technique; cracking the shell of soft boiled eggs and soaking them in dark liquid results in veins of color, giving them a marbled appearance, and the brine/marinade seasons the eggs as well. Generous drizzles of Szechuan Chili Oil bring a pop of color and an enjoyable heat to the palate.

Marbled Eggs in Pickled Potato Nest
Recipe icon.
Recipe
February 04, 2019 by Alexander Sorenson
  • Serves: 4

Marbled Eggs in Pickled Potato Nest

Ingredients

  • 4 eggs
  • 1/4 cup(s) soy sauce
  • 1/4 cup(s) black vinegar
  • 1/4 cup(s) red wine
  • 1 cup(s) water
  • 4 Yukon Gold potatoes
  • 2 tablespoon(s) black vinegar (or rice wine vinegar)
  • 1 teaspoon(s) salt
  • 1 tablespoon(s) soy sauce
  • 2 cloves garlic, minced
  • 2 tablespoon(s) canola oil
  • 2 scallions, sliced thinly
  • 1 tablespoon(s) sesame seeds
  • 4 teaspoon(s) Blank Slate Szechuan Chili Oil

Instructions

  1. Bring a pot of water to the boil.
  2. Gently lower eggs into the water, and bring back to boil.
  3. Boil for 6.5 minutes.
  4. Immediately transfer eggs to a bowl of ice water and chill for 10 minutes.
  5. Crack the shells all around the eggs, but do not remove the shells.
  6. Mix the ¼ cup soy sauce, ¼ cup black vinegar, ¼ cup red wine and cup of water.
  7. Cover eggs with this mix and refrigerate overnight.
  8. Peel and shred potatoes.
  9. Soak potatoes in cold water for 15 minutes.
  10. Drain potatoes.
  11. Heat oil in wok (or large sauté pan) and toast garlic for 30 seconds.
  12. Add potatoes and stir fry for about 3 minutes.
  13. Add soy sauce, vinegar and salt, and quickly toss to coat.
  14. Remove from wok and place on plates in a small mound.
  15. Remove shells from eggs, place in the middle of the potato nests.
  16. Drizzle potatoes with Szechuan Chili Oil.
  17. Garnish with sliced scallion and sesame seeds.
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Meet Alexander Sorenson , Chef and Creator
Blank Slate was founded by chef Alex Sorenson, who has worked in a wide range of fine dining restaurants throughout New York City, and the world at large, having lived and worked in France, Rwanda and Borneo. The New York Times has described his cooking as having a “brightness to it, a clever happiness that comes through on the plate.” Alex routinely travels to the far corners of the earth in search of the best ingredients and exciting new flavors, techniques and dishes to inspire Blank Slate Kitchen’s products.
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