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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
•     Above lemon, chopped , Zest of
• 1/2 c. Chilled butter, (4 ounces)
• 2 whl Large eggs
• 12 ounce Buttermilk, (Place 2 Large eggs in a pint c. and top fill with lowfat milk to the top) , About
• 2 stalk lemongrass, finely chopped, white part only
• 1/2 c. Extra virgin extra virgin olive oil plus 1 Tbsp.
• 3 x Scallions, 1/16-inch slice, green/white separated
• 1 x Lemon, Juice of
• 1/2 Tbsp. Coarse grnd, toasted coriander
• 1 lrg Head fennel, de-cored and shaved paper thin
• 1/2 lb Fresh crab leg meat, picked through thoroughly
•     Salt and 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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