I am thinking about trying to cook an egg inside chicken skin. My idea was to somehow poach an egg slightly, then drop it in some chicken skin, tie it up, and deep fry it quickly. In an ideal world, the chicken skin would be crispy and the egg runny, so when you put your fork into it, the egg oozes out and you get a salty, yolky, crispy bite.
I thought it could be an interesting take on a frisee salad with a poached egg in which the chicken skin takes the place of bacon or pancetta in the salad.
Anyone ever see anything like this before? More importantly, anyone have a suggestion on how I can pull it off?
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