This video was also an audition, and got me on, a KOFY-TV20/Cable 13 show called “The Big Dish” in which amateur chefs compete to have their meal featured at a San Francisco restaurant. I ended up making a seafood chowder instead. It airs at 9:30 p.m. this Sunday, Dec. 30. If you can’t catch it, they also put it on their Web site after.
Duck Egg Crostini
By Eric Louie-www.ericlouie.wordpress.com
This is my own idea, inspired by my girlfriend at 18. She grew up in Taiwan and liked to mix preserved Chinese duck eggs, which also go by names like pei daan and century eggs, with tofu, soy sauce and sesame seed oil. I don’t remember what we put it on originally, but I added the crostini and green onions part. The idea is to mix tastes like salt, the nuttiness of the sesame oil and freshness of green onions, along with textures like soft tofu and crunchy toasted bread.
The eggs, widely available at Asian stores, are traditionally preserved by being covered with alkaline clay. Today there’s new methods.
- Two century eggs
- One package soft tofu
- Three teaspoons soy sauce (adjust to taste)
- One teaspoon sesame seed oil (adjust to taste)
- A couple green onions for topping
- Two to three rustic French baguettes. This makes a lot.
- A bit of olive oil
- Crack and peel the eggs. Chop them into small pieces and put in a bowl. The preserving process makes the whites turn black and gel. It may have a slight sulphur smell, but that’s normal, and they didn’t go bad. Remember, they’re preserved.
- Mix in soft tofu.
- Add sesame seed oil.
- Add soy sauce.
- Mix together and let sit.
- Chop the green onions.
- Slice the baguettes. Coat with olive oil and toast.
- After toasted, put on the egg mixture.
- Top with green onions and serve.