The May 2012 Iron Chef :Egg competition was fun -- if not a bit smaller than usual. We had 3 motivated teams participate, including 2 first-time Iron Chef-ers. Despite our smaller ranks, we made the best of it and enjoyed multiple portions of the tasty treats.
From the runners-up we had a Spanish-style omlete made with eggs, potatoes and chorizo and the other team made fluffy, egg-shaped pancakes with whipped cream and apple compote. However, the winning team (with one of my work colleagues, Aubrey Medina) made an amazing raviolo dish with homemade egg pasta and egg yolk embedded inside. When we cut open the raviolis the hidden yolks burst into a delicious sauce, mixing with the other filling ingredients and the brown butter glaze. Delicious!
Despite only being their first time at the Iron Chef competition, Aubrey's winning team brought their A-game!
Update: The first prize dish started with this recipe here, but minus the truffle, and with added mozzarella, pressed garlic, chili powder, and prosciutto to the ravioli filling. Rather than sautéing in butter, a garlic infused browned butter was drizzled on top of each one after leaving the water, and then sprinkled with a bit of parmesan. Cooking them for a bit longer than 2 minutes works a bit better and even longer for a thicker “runny” yolk.
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