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Ingredients

Coddled Sea Island Egg with Stone Crab, Sweet Corn, Chanterelles, & Croutons
Soubise/rice mixture (recipe follows)
8 eggs
2 Tbs. unsalted butter
1/2 lb. chanterelle mushrooms, halved lengthwise
2 cups sweet corn, cut from the cob
1/2 lb. stone crab meat
Parmesan foam (recipe follows)
Croutons (recipe at charlestonmag.com)

For the soubise/rice mixture:
1 Tbs. unsalted butter
2 Tbs. diced onion
1 cup cooked Carolina Gold rice
10 oz. heavy cream
1 bay leaf
Kosher salt and finely ground white pepper, to taste

For the parmesan foam:
1 cup heavy cream
1 (2-oz.) piece parmesan rind
Salt, to taste
1 drop black truffle oil

Directions

Coddled Sea Island Egg with Stone Crab, Sweet Corn, Chanterelles, & Croutons
Preheat oven to 425°F and bring a kettle of water to a boil. Place eight eight-ounce cocottes (or stoneware ramekins) in a large roasting dish. Ladle about one-quarter cup of the soubise mixture into each, then gently crack an egg on top. Add enough hot water to the roasting dish to come halfway up the sides of the cocottes. Bake in the oven, watching carefully, just until the egg whites turn opaque and the yolk barely warms through, approximately eight to 10 minutes.
Meanwhile, melt butter in a medium sauté pan. Sauté mushrooms until tender, approximately three to five minutes. Add corn and crab and toss to warm through. When ready to serve, distribute crab mixture equally among the cocottes, sprinkle with croutons, and pour a spoonful of parmesan foam over each.

For the soubise/rice mixture:
Combine butter and onion in a medium skillet on very low heat and cook, stirring occasionally, until soft, about 30 minutes. Stir in the rice, cream, bay leaf, and pinch of salt. Cook for five minutes, remove bay leaf, and purée in a blender until very smooth. Adjust the seasoning to taste with salt and white pepper.

For the parmesan foam:
In a small saucepan, bring the cream to a simmer and remove from heat. Add the parmesan rind and let it steep for 20 minutes. Remove rind, season to taste with salt and a drop of black truffle oil, and reserve.
When ready to serve, aerate the parmesan-infused cream by briefly pulsing with an immersion blender or in a regular blender.


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