Soft-Cooked Eggs with Onion Soubise, Caviar, and Potato Chips

Name: Soft-Cooked Eggs with Onion Soubise, Caviar, and Potato Chips
Yield: 8 appetizer
Ingredients: 12 ounces onions (about 2 medium), halved, cut into 1/4-inch-thick slices; 1/2 cup water; 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes, room temperature; 1 teaspoon coarse kosher salt; 8 large eggs, room temperature; 3 cups water; 1/8 teaspoon liquid smoke*; 4 3x3/4-inch fingerling potatoes (about 4 ounces), scrubbed; Grapeseed oil (for frying); Coarse kosher salt; 1/2 cup mixed herb leaves (such as 1/4 cup chervil or tarragon, 2 tablespoons parsley, and 2 tablespoons 1-inch pieces fresh chives); 2 ounces American hackleback caviar or paddlefish caviar; Smoked salt or Maldon sea salt; 4 teaspoons purple sweet potato vinegar (see Ingredient Tip) or Sherry wine vinegar

By Momofuku KoPhotographer Elinor Carucci

July 8, 2009

Image may contain Pottery Jar Vase Plant and Food

Recipe notes