Thousand-Year-Old Quail Egg, Potage, Ginger

Make enough brine to generously cover the eggs.

Allow to soak for 12 days.

Rinse thoroughly under running, room-temperature water until the water runs clear.

Dry the eggs, place them in an airtight plastic bag, and store inside an opaque container.

Age for 4 weeks at 68–77ºF/20–25ºC.

To make the pickled ginger
Put the water, vinegar, and sugar in a saucepan and bring to a boil.

Meanwhile, slice the ginger thinly and place in a bowl.

Pour the boiling liquid over the ginger.

Allow to cool to room temperature, then vacuum pack.

Store in a refrigerator for at least 3 days.

To make the potage
Melt the butter in a pan and sweat the bacon, cabbage, and onion.

Season with salt and cayenne pepper.

Cover with the chicken stock and cream.

Bring to a boil, cover with a lid, and simmer until tender (about 45 minutes).

Remove the bacon and discard.

Purée the mixture left in the pan and pass through a chinois.

To make the ginger cream
Put the cream and water in a pan and bring to a simmer.

Transferto a blender, add the salt, sugar, and xanthan gum, and blend on a low setting for 4 minutes to hydrate the gum.

Add the ginger juice and Versawhip.

Transfer into an ISI canister and charge with 2 cream chargers.

When you’re ready to serve, cook the eggs in boiling water for 1 minute.

Shock in iced water, then peel.

Cut the eggs in half and season with salt and the juice from the pickled ginger.

Chop a little bit of the pickled ginger and put a small amount in the center of each bowl.

Place a dollop of the whipped ginger cream on top of the ginger and place the quail eggs on top.

Serve the potage piping hot.