A Golden Egg-Net

sunday, november 9, 2008

The golden egg-net is incredibly simple to make, but delivers a uniquely versatile result. The texture is light and airy but has enough toothiness to feel substantial. It tastes eggy of course, but not so much as to overpower the elements it's paired with. It's therefore an ideal ingredient in countless recipes. The net is pliable enough to roll up and makes a fun substitute for a spring roll or a wrap. It’s also a festive garnish when broken up into smaller pieces. It also makes an interesting addition when punched out with a ring mold (or torn into sections) and stacked between layers of goodies like crab and avocado. The best part of all is that not only does it taste amazingly good, it’s incredibly fun and easy to make.

Here’s how to create your own egg-net: In a bowl, whisk together eight eggs, then strain them through a chinois. Cover and refrigerate for 24 hours. Once the eggs have rested, in a large, shallow pot, heat about a quart of vegetable oil to 325 degrees. Dip fingertips into the eggs and drizzle in a circular motion into the hot oil. Repeat this process until a net is formed and then fry until golden-brown. Drain well on paper toweling and season both sides with salt immediately after it emerges from the oil.