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Ingredients

• 12 x quail Large eggs
• 1 Tbsp. rice wine vinegar
•     Water
• 2 3/4 c. bread flour
• 2 3/4 c. cake flour
• 1/2 Tbsp. salt
• 3/8 c. sugar
• 1 tsp ancho chile pwdr
• 4 Tbsp. baking pwdr
• 1/2 Tbsp. chopped fresh thyme
•     Zest of above lemon chopped
• 1/2 c. chilled butter - (4 ounce)
• 2 whl Large eggs
• 12 ounce buttermilk - (place Large eggs in pint c. and top fill with lowfat milk to the top)
• 2 x lemongrass stalks, white part only finely chopped
• 1/2 c. extra-virgin extra virgin olive oil plus
• 1 Tbsp. extra-virgin extra virgin olive oil
• 3 x scallions cut 1/16" slices,
•     green and white parts separated
•     Juice of 1 lemon
• 1/2 Tbsp. coarsely-grnd toasted coriander
• 1 lrg fennel head de-cored, and
•     shaved paper thin
• 1/2 lb fresh crab leg meat picked over
•     Salt to taste
•     Freshly-grnd white pepper to taste

Description

In A 2-qt Sauce Pan Filled 2/3 Of Water Add In Vinegar And Bring To A Boil. On A Simmer, Open Large Eggs Into The Water And Try To Gather The Whites Around The Yolks. Cook Only…

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