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I laid the golden egg. Well actually I cooked it. I followed the directions outlined in the posting and it came out beautifully. I got some gold leaf at Sur La Tab (total rip off) and Caviar from Russ and Daughters (wonderful store) and Saran Wrap from the Duane Reade (I despise the CVS Club).

I will say that cooking the egg in the hot water (you can’t get it too hot or the saran wrap will melt) was very difficult and it is hard to gauge when the ‘egg bag’ is poached. I would recommend getting a thermometer for doing this.

I also added truffle oil to the puree since it seemed to be missing a depth of flavor. All in all this was a very cool recipe and made me feel very Gordon Gecko (of course Mr. Gecko wouldn’t slave away at a stove for an hour). Also for all the hippies and nay sayers on this list who decry the use of the gold leaf let me say . . . it goes with the decadence of the dish (this aint no greenmarket / blue hill / hippie loving / Birkenstock wearing dish). This is food for Nero, Michael Milken, and the Aga Khan.

Looks delicious (except for the gold).

But, I'm a purist when it comes to poaching, and if the egg isn't touching the water, that's not poaching!

Yeah, I thought it looked like a mangosteen, too. I really don't get the gold, though. Does it taste like anything? What's the point if it doesn't taste like anything? Gold, if used as an accessory incorrectly, is always TACKY.

@foodinmouth - depends who you ask. You want the water to be at a slow simmer, so like 180* - 190*. The closer you get to boiling (212*) the more the plastic softens and begins to degrade. There was a whole omelet-poached-in-ziploc-bags craze on the internets a couple years ago, which got to the point where ziploc themselves issued a press release discouraging the practice.

Ziploc brand bags and Saran wrap are made from polyethylene plastic with a softening point of approximately 195 degrees Fahrenheit. By pouring near boiling water into the bag or putting the bag into the water, the plastic could begin to melt. However, ziploc and saran wrap are supposedly made dioxin free, according to their FAQ. Other brands may not be though. I might be weary of the cheaper more generic brands.

Dioxins are the compounds most publicized as potentially carcinogenic, but there could be other less well publicized compounds to avoid that would be released as the plastic begins to break down. I would err on the side of caution and keep the water well under 195*.

Or, you could just poach the egg the traditional way, and to hell with the albino pumpkin look. It's all about taste right? This technique as applied to this dish is all about presentation, and has no impact on flavor. I would say to hell with the plastic. And the gold.

@chzplz thats what I thought too! Wonderful mangosteen with uneven segments... . Now, if only we could get it here for a reasonable price.

I'll make it for myself, sans unneccessary gold leaf, for about $2 dollars.

This dish is so two years ago! And the gold leaf...please, that would be the first thing I'd pick off before eating! I like to wear gold, not eat it.

Perfected by Alex and Aki of Ideas in Food with their cauliflower purée and hollandaise false egg.

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shrimp cockail, lobster with butter

Mahi-Mahi with a macadamia and panko crust - served on a coconut milk reduction with a Thai garlic/chili paste.

For a little bit fresher and healthier taste, halibut steamed in parchment paper along with some lemon slices, rosemary sprig, white wine and asparagus.

Broiled with olive oil, lemon juice and garlic. If I'm feeling like a little spice, I go for the blackened seasoning as well.

I like the person above who said with old salt seasoning. I also use lemon wedges and garlic butter. I love seafood

jason@allworldautomotive.com