How To Make David Kinch's Farm Egg

Chef David Kinch recreates one of the dishes that informed all of his cooking today, Alain Passard’s Arpege Egg.

PBS series The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. In season four, join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of chefs Gabrielle Hamilton and David Kinch, airing on select PBS stations, and subsequently premiering in nearly every PBS market this fall (check local listings below).

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[Mal-Function]

Kinch makes me happy. like a Bob Ross of cooking.

[fordhouseb]

What a wonderful technique. So elegant and beautiful.

[juliamag]

this recipe and presentation is beautiful! It feels timeless - I can see this as part of an elegant meal, be it the 18th or the 23rd century.

[jleddy]

When I was served this, I only got 93 chives but it was still pretty good

[nicholascrow]

we did the old school version of this with truffled scrambled egg and caviar, the biggest pain in the arse is cutting the egg shell, awesome technique on display here! Like most masters, makes it look simple beyond what it really is...

[jdl]

this one is incredible ; the apparent simpleness and the hidden beauty and creativity

[RonToto]

love this and the trubuite to a legendary chef.

[TOakenshield]

I made this and it was so elegant, so delicious. I sous vide the yolks instead so I could get the consistency absolutely perfect. I highly recommend making double because you'll want more! My only complaint is cutting the egg top. It's not as easy as his looks - mine were atrocious. Will use a Dremel next time.

[useeme]

This always one of my favorite videos to watch

[mrallenwing]

This clip was better than all of season 3

[altarec]

That is one hell of a dish right there

[minisinthehallshorts]

WOW! that's all the words I have.❤

[terrypogue]

Passard used a few drops of maple syrup. I must try the honey.

[fcsrksq]

What kind of scissors was he using for the coriander flower?

[josefstiselius]

Beutiful! What tool is used to make the cut on the shell? And how can i do this at home?

[zeeweirdeye]

do people eat the flower? does it have any good flavor?

[slylataupe]

He should quote Alain Passard as he slightly twisted his famous recipe of hot cold truffle egg...

[theblobfish]

The most elegant of techniques with the most refined flavors but the egg still has the print from the breeding facility... Struck my eye...

[bloozedaddy]

I'll just take some creme brulee` but that does look yummy.

[NowhereMan]

Could somebody explain me how to do the créme? I do not get it :(
I saw the pbs website too, but somehow i do not get it...
somebodyd write me down plz step by step
What does he do with the lemon?