Several phone calls and a bit of coordination led to the arrival of a variety of eggs: goose, turkey and guinea hen. We already have a goose egg in the pan slowly steaming in butter for my breakfast, if I am lucky I will have some American cheese melted on the top. The circulating water bath is up and running and a few goose eggs will be going in there; we are thinking about two hours, we shall see.
The guinea hen eggs shall be poached, pickled and perhaps candied. The turkey eggs will be served in smoked turkey-ginger broth with daikon in varying textures and flavors. I think a japanese omelette is also in the future.
Truffles may be integrated into all these preperations as well as a play off carbonara; family style with the goose egg. Pictures to come.
