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STUDIO CITY (KCAL9) — Relais & Chateau Grand Chef William Bradley from The Addison restaurant, located at The Grand Del Mar resort in San Diego, stopped by KCAL9 to show us how to make their signature Coddled Egg dish.


Ingredients for Coddled Farm Egg:

4 farm eggs

Shaved black truffle

Sea salt (fleur de sel)

Ingredients for Parmesan Fondue:

1 cup heavy cream

2 cups grated parmesan cheese

2 tablespoons Red Label Chimay (beer)

1 tablespoons sherry vinegar

1 teaspoon salt

Method for Coddled Farm Egg:

Gently crack one egg at a time and place onto a large spoon. Lower the spoon into 80-degree (Celsius) water and cook for four minutes. Remove each egg and set aside at room temperature.

Method for Parmesan Fondue:

Boil heavy cream and transfer to blender.  On low to medium speed, add the parmesan cheese and blend until smooth.  Add the Chimay, sherry and salt to taste.


Place each egg in the center of the plate. Using a spoon, lay the parmesan fondue around the egg in a circular fashion. Sprinkle fleur de sel and place shaved black truffle to finish.

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