• The World's 50 Best Restaurants

50 Best Recipe of the Month: Five Eggs and a Chicken by Margarita Forés

Laura Price

15/02/2016

Last month, Margarita Forés was voted by her peers as Asia's Best Female Chef – an accolade that fittingly reflects three decades of deliciously classic Italian food at her restaurants in the Philippines.

In the second of our 50 Best Recipe of the Month series, we bring you Margarita's Five Eggs and a Chicken recipe – now try it and share the results with us!


Margarita-Fores-blog-recipe-600x400


The chef:
 Perhaps best known for her 28-year-old catering company Cibo di M, Margarita Forés is a popular figure in the Philippines and has cooked for the likes of former Philippine President Gloria Macapagal-Arroyo and the King and Queen of Spain. Over the last decade and beyond, she has taken her learnings from the Italian markets and homes where she cut her culinary teeth and applied them to an array of restaurants in Manila and beyond.  

The restaurants: Chef Margarita's portfolio of restaurants includes her 18-year-old casual dining chain Cibo, the well-established Lusso, relative newcomer Grace Park and Alta, in the Ascott at the Bonifacio Global City, where she runs the hotel’s food and beverage operations. Most of her restaurants showcase the pleasures of Italian dining, but each has its own niche, with Cibo focusing on more traditional fare; Lusso on champagne and refined comfort food and Grace Park on farm-to-table cuisine.

The recipe: Five Eggs and a Chicken is a masterpiece that Margarita presented at last year's Madrid Fusion Manila. She says: "It's a dish that warms my heart because it reminds me of my role as a chef to feed and to nurture."

Read our interview with Margarita


Five Eggs and a Chicken


Margarita-Fores-Five-Eggs-Chicken-600x400


Poached soft boiled quail egg

Ingredients:

2 pieces quail egg
50 grams muscovado sugar
50 ml water
25 ml coconut sap vinegar
5 ml organic soy sauce

In a pot over medium heat, boil water. Reduce to a rapid simmer then gently lower the quail eggs into the pot one at a time. Cook for 1.5 minutes then transfer into an ice bath. When cool to handle, peel the eggs. Set aside. In a bowl, mix sugar, water, coconut sap vinegar, and organic soy sauce. Place eggs in the bowl and marinate for 24 hours.

 

Cured egg yolk

Ingredients:
2 pieces chicken egg yolk
70 grams rock salt
30 grams white sugar

Mix salt and sugar then spread half of the mixture onto a baking sheet. Allow the egg yolk to sit on the mixture then cover with the remaining salt-sugar mix. Let cure for 24hours. Brush off mixture. Slice cured yolk after with a peeler. Set aside.

 

Red egg yolk paste

Ingredients:

2 pieces red egg yolk
15 ml whole milk
2 grams rock salt
2.5 ml truffle oil

Put red egg yolk, milk and salt in Thermomix. Blend until smooth. Transfer into a bowl. Stir truffle oil into the mixture. Set aside.

 

Balut panna cotta yolk

Ingredients:

80 grams balut yolk
45 grams whole milk
2 grams salt
25 ml balut broth
5 grams gelatin powder

In a small bowl, bloom gelatin powder with balut broth. Put remaining ingredients in a Thermomix. Blend until smooth. Transfer into a bowl. Stir bloomed gelatin into the mixture. Set aside. Spoon mixture in a rectangular shape silicon molder with 3.1” x 11” x1.2 size until you reach the half of the molder. Refrigerate for 20 minutes or until set.

 

Balut panna cotta

Ingredients:

25 ml balut broth
5 grams gelatin powder
80 grams balut embryo
60 ml whole milk
2 grams rock salt

In a small bowl, bloom gelatin powder with balut broth. Put remaining ingredients in a Thermomix. Blend until smooth. Transfer into a bowl. Stir bloomed gelatin into the mixture. Spoon mixture on top of the set panna cotta yolk. Refrigerate for 20 minutes or until set.

 

Chicken skin glass

Scrape off fat from 100 grams chicken skin. Slice into pieces that are 3 to 4 inches across when stretched out. Lay the pieces down, stretched flat, on the baking sheet lined with parchment paper. Season lightly with salt. Place another piece of parchment paper over the skin and set a baking sheet on top. Bake 45 minutes, or until chicken skin is golden crispy. Set aside.

 

Century egg

Cut 1 piece century egg white into small cubes. Set aside.

 

Assembly:

Plate all components based on photo. Garnish with wood sorrell, et voila!

 

Think you've got what it takes to make this dish? Try out the recipe and share your pictures or videos with us on Instagram and Twitter.


Margarita
will pick up her Best Female Chef Award at the fourth annual Asia's 50 Best Restaurants ceremony in Bangkok on Monday 29th February. Tune in on Twitter and watch the livestream from 8pm Bangkok time (GMT+7).

  • Laura Price