The Egg Award 2013 - The Results

After four months of eggcitement it's time to bring The Egg Award 2013 to a close, and with entries from all over the world it's been a privilege and a pleasure to have been involved in this eggcellent competition. 

The success of the award this year means that next years will be bigger, better, with different categories and the inclusion of a Charity Recipe Book.






The organisers of The Egg Award would like to take this opportunity to thank the Judges for their hard work in determining the winner and runners-up, our sponsors for their generosity in donating the prizes, everyone that's been involved in Tweeting or sharing The Egg Award and of course our entrants, home cooks and professionals alike - for their imagination, effort and help in promoting fresh local eggs!




So without further ado here's the winner and runners-up of The Egg Award 2013 in reverse order.....


In Fourth Place and with a 'special mention'.....





Toronto food blogger Ann Allchin with her Duck Egg and Prosciutto Baskets.  Ann will be sent the signed print by Ulrika von Sydow.








In Third Place.....






Artisan jewellery designer and food blogger Vivienne Aldred with her Twice Baked Wild Garlic Souffle.


Vivienne will be receiving a set of Blackrock Ceramic Knives.







In Second Place.....







Scottish chef and Great British Menu contestant Tony Singh with his Dahl and Eggs

Tony will be receiving a Polyscience Smoke Gun from sousvidetools.com.









In First Place - and the Winner of the inaugural Egg Award.....





Two Michelin Star chef Dani Garcia from Spain and his Tempered Goose Egg Yolk with Goose Sobrasada, Crispy Whites and Truffles using organic eggs by Ganso Iberico.

Danny will receive the unique, hand-carved driftwood Egg Award Trophy and the print donated by Armadillo Central will be taking pride of place at Ganso Iberico.






Native Andalusian Dani Garcia of Calima restaurant in Malaga is a 2 Michelin Star chef who is also responsible for the various products developed at Ganso Iberico and a promoter of it in the Gastronomic World.  The simplicity of his recipe along with his and Ganso Iberico's ethos mirroring exactly that of The Egg Awards made it a clear winner.  Whilst the recipe is the creation of a Michelin starred chef, it's well within the capabilities of a home cook to follow.



This years Judges were.....

Rachel McCormack teaches the Catalan style of cooking In classes at Bea’s of Bloomsbury where Rachel tries to re-create the kind of meal that she has at her friends’ houses in Barcelona and other parts of Catalonia.  She's also a panelist on The Kitchen Cabinet, a Radio 4 food panel show presented by Jay Rayner.

Another great acquisition for the judging panel for the inaugural Egg Award is celebrated chef Ernst van Zyl who is currently Head Chef at the 2 AA Rosette Etrop Grange Hotel in Manchester, and has recently made some big waves in cooking circles producing some much lauded dishes which are as stunning in their presentation as they deliver on flavour.  








The Egg Award was pleased to welcome Masterchef 2012 contestant Alec Tomasso to the judging panel.  He narrowly missed out on making it through to the next round and since then has gone from strength to strength with his own food blog, The Weeping Chef, working in 1 and 2 Michelin starred kitchens and cooking up a storm as chef in The Cheese Kitchen Bistro, Bedford.

The fourth judge invited to take part in The Egg Award 2013 is rising talent Jonny Marsh from Manchester.  As a schoolboy Jonny spent every Saturday working in the kitchens of the sadly now defunct Manchester restaurant, Brasserie Blanc, despite being too young to be paid.  

The final addition to The Egg Award 2013 judging panel needed little introduction as it's Edinburgh chef and BBC 1 Great British Menu contestant Mark Greenaway! He's chef patron of  Restaurant Mark Greenaway, which is based on 69 North Castle Street, Edinburgh.  The restaurant first opened in 2011 at its original location at No 12 Picardy place, where mark soon gained a superb reputation for its imaginative, creative and modern style of cooking.

The winner of The Egg Award 2013 will be presented with a unique trophy of a hand carved driftwood egg donated by ecoYoga.

At ecoYoga they run courses and retreats throughout the year and they invite you to find out more about these on the yoga page.  When courses are not running you can stay with them on a self-catering holiday and enjoy the facilities of their wonderful Yoga studio in your own time, have a hot tub, sauna or enjoy a wild river hot bath. 

Those lovely people at Blackrock Ceramic Knives have donated a set of their outstandingly sharp knives!

We're delighted to have them as a prize as BlackRock® ceramic knives are a market leader in high quality ceramic knives, with their origins in the Far East it's amazing that these knives have been kept a secret in Europe for so long. Once the reserve of professional chefs and now available to all.

Another addition to our list of prizes is this fine art print 'Two Steps Forward One Step Back' by Juliet Kepes (1919-1999) - painter, illustrator, sculptor and children’s book author, born in London in 1919.  The print has been donated by Armadillo Central who publish original writing alongside fine art and photography.

The lovely people at sousvidetools.com have donated a PolyScience® Smoking Gun

They're the UK's leading supplier of sous vide and vacuum packing equipment. Based in the North West of England they are a family run business that distributes all over the UK, Ireland and Europe to aspirational chefs and foodies who enjoy cooking, who strive for consistency and accuracy whilst always looking to further refine their cooking skills. At sousvidetools.com their portfolio of products offers everything you would need for sous vide cooking commercially or domestically, from sous vide water baths, thermal circulators, vacuum sealers, vacuum packing machines and vacuum pouches.

The fourth addition to our prize list is another fine art print of 'Fruits and an Egg', signed by the artist Ulrika von Sydow.  She's a Scandanavian artist mixing realistic portrayals with experimental art using mixed materials.   

Chicken and Tarragon Scotch Egg

This dish is an entry for The Egg Award 2013 by chef Hugh McGivern


You can enter your own recipe for The Egg Award 2013 by clicking on this link




What does Hollywood action movie star Dwayne (The Rock) Johnson , King Abdullah ll of Jordan and The Egg Award 2013 have in common?  Chef Hugh McGivern of course!  He's been personal chef to both and he's entered his Chicken and Tarragon Scotch Egg for this years debut competition!

He's already entered his Chocolate Latte Egg Nog (which is delicious) so we'll let him take up the story.

The eggs are from the same source at my friend Catrionas small holding near Auchterarder in Perthshire, all the chooks run aboot without a care in the world, between the legs of her Black Highland Cattle at times she tells me (but thankfully no fatalities).

The original recipe used Quails eggs and I'm sure that Pheasant or even Duck eggs would be good.

Chicken & Tarragon "Scotch Egg"

Ingredients

4 Fresh Eggs

1 Fresh Chicken Breast

15ml double cream

1 tsp fresh tarragon

salt & pepper

50g fresh breadcrumbs

25g fresh coconut

25g plain flour

1 egg beaten with a little milk.

Method

Bring a saucepan of water to the boil and pop each egg onto a spoon and place into the pan, when all eggs are in and the water comes back to the boil, cook for 3 minutes then remove and plunge into cold running water for 5 minutes.

Remove any fat and sinew from the chicken breast and cut into dice, place into a food processor and whizz up. remove from the machine and empty into a bowl, fold in the cream, tarragon and a little seasoning, allow to chill in the fridge for 1/2 an hour.

Shell the eggs and pat dry, divide the chicken mousse into 4 and with an oiled hand pat flat then cover the egg ensuring there are no holes.

Place the beaten egg and milk into 1 bowl, the breadcrumbs and coconut in another and finally seasoned plain flour in the 3rd.

Pass the egg firstly through the flour, patting off any excess then into the egg mix and finally into the coconut mix, ensuring they are thoroughly coated.

Heat a fryer to 180c and place the eggs into the basket then lower into the hot oil, fry for at least 5 minutes shaking the pan occasionally, turn onto kitchen paper and allow to drain and cool slightly before devouring.

These are great summer picnic items and best to make enough for 2 each as they are really yummy.

The Honest Irish Egg

This entry for The Egg Award 2013 is called The Honest Irish Egg by 'Ave Maria' -  @readytocrumble on Twitter.

You can find details on how to enter your own recipe for The Egg Award 2013 by clicking on this link.

We'll let Maria tell you the story of her eggs.

My dish is called The Honest Irish Egg and the reason for this, is because I sourced my eggs from the brilliant Castlefarm Shop in Athy, County Kildare. They operate an honesty box for their eggs and other produce every day of the week and this is how I obtained my eggs!

All info about this fab organic farm can be found here - http://www.castlefarmshop.ie and via their Facebook page here - https://www.facebook.com/castlefarm

As Mr Ave is coeliac, this recipe is also gluten-free. I used some beautiful gluten free Black Pudding from Inch House in Thurles, County Tipperary.  You can find them on Twitter here @inchouse.  My Honest Irish Egg recipe is a variation of an egg en cocotte - simple, tasty and above all, showcasing the wonder of the egg itself!

The Honest Irish Egg


Serves 1

Pots & Pans required

A lightly buttered ramekin

                                 
A small deep-sided baking tray

Ingredients 

1 glorious organic egg, approx 50g of good quality black pudding, a dollop of double cream, snipped fresh chives to garnish.

Method

Pre-heat oven to 155 deg cel.

              
Gently fry the black pudding until soft, being careful not to overcook.

              
When cooked, transfer to the base of the ramekin and use fingers to lightly flatten it down.

              
Carefully break the egg on to black pudding. Try not to break the yolk but it really doesn't matter if you do!

              
Spoon a dollop of double cream around and over the top of the egg.

              
Sprinkle the snipped chives over the top.

              
Put the ramekin into the baking tray and add boiling water into the tray - just below half the height of the ramekin is fine.

              
Very carefully (no scalds wanted!) transfer the baking tray into the centre of the pre-heated oven.

              
Bake for about 10-15 mins, or until the egg is lightly set. It's lovely when gooey, not so much when dried and rubbery!

              
Very carefully again, remove hot tray from oven. Remembering the ramekin will be hot, carefully lift it out and serve/eat immediately!

I like it best as shown, with melba toast and crispy bacon!

Wild Garlic Twice Baked Cheese Souffle

This dish for The Egg Award 2013 was entered by food blogger and artisan jewellery designer Vivienne Aldred.

Vivienne writes the Favourite Recipes From Pine Flat Place food blog plus designs and makes an extensive range of hand made jewellery, consisting of semi-precious stones, glass and crystal.  Her company Sprungli Bespoke Jewellery sells to retail outlets, Museums, Galleries, and also attends Trade Shows, Selling Fairs and Show Events throughout the year.



Details for entering a dish in The Egg Award 2013 can be found by clicking on this link

WILD GARLIC TWICE BAKED CHEESE SOUFFLÉS

INGREDIENTS

Serves 8-12

50g Wild Garlic Leaves washed well and finely shredded (Vivienne picks hers fresh from the nearby woods)

70g butter

75g freshly grated Gruyére cheese

75g freshly grated Parmesan cheese

400ml whole milk

50g plain flour

4 large Free Range eggs separated (Vivienne's eggs are from her neighbours hens)

Just less than 400 ml seasoned double cream. Salt, pepper and freshly grated nutmeg to taste.

METHOD

Pre-heat oven to 200° C, 400° F Gas 6

1. Butter 8 large or 12 small ramekins well with butter from allowance.

2. Put the wild garlic in a pan with the milk, bring to the boil and set aside'

3. mix the remaining butter with the flour incorporating it well, then add the milk and wild garlic and cook until thick and smooth, stirring constantly. Cool for a short while.

4. Beat in the salt, pepper, nutmeg, Gruyére and then the egg yolks.

5. Whisk the egg whites in a very clean bowl until they form stiff peaks and then fold into the cheese mixture.

6. Spoon into the ramekins and arrange in a deep baking tin with boiling water halfway up the side of the dishes.

7.  Cook in the pre-heated oven for 15 to 20 minutes, allow to cool for 15 minutes and then turn out of the ramekins. (The soufflés can be frozen at this point until needed)

8. Arrange in a shallow oven-proof dish buttered and sprinkled with half the grated Parmesan cheese.

9. Pour the seasoned cream over the soufflés, sprinkle with the remaining Parmesan and bake again for 15 to 20 minutes until well risen. Serve at once.