The Town Company's Smoked Egg Omelet with Crab, Hollandaise and Old Bay Seasoning

10 whole Barham Family Farm duck eggs 

6 egg yolks 

3/4 cup heavy cream 

2 2/3 tablespoons shio koji (Japanese condiment used for seasoning or marinating)

1 teaspoon Kosher salt

5 ounces blue crab meat 

1. Add ingredients into the container of a Vitamix or other heavy-duty blender and blend on high until the eggs mixture is homogeneously mixed together. 

2. Place mixture into a pan roughly 12-by-10 inches. Place the pan into a roasting pan and add smoking embers of Missouri white oak around the perimeter of the eggs (you don’t want to cook them). Cover roasting pan with foil and allow to smoke for about 30 minutes. 

3. Once the eggs are smoked, pour the mixture into 50-gram oval-shaped silicone molds. 

4.Steam molds in a bamboo basket for 8 minutes, or until the temperature reaches 190 degrees F. 

Cream Cheese Spread 

3 cups cream cheese 

1/2 cup chopped parsley 

2/3 cup chopped chives  

2 tablespoons plus 1 teaspoon lemon zest 

3 tablespoons Worcestershire 

4 ¾ cups red onion, very finely chopped

1 teaspoon ground black pepper 

3 teaspoons salt 

1 teaspoon Valentina Hot Sauce

1. Combine all ingredients into a stand mixer with a paddle attachment and combine at low speed until well combined. 

2. Place cream cheese mixture into a pastry bag and leave out at room temperature. 

Hollandaise 

½ cup sliced shallots  

¾ cup white wine  

2/3 cup white wine vinegar 

4 egg yolks

¼ cup water

1 1/8 tablespoons lemon juice 

1 ½ teaspoons Kosher salt

½ teaspoon Old Bay Seasoning

2 cups melted butter 

1. In a small saucepan, combine shallots, white wine, and white wine vinegar and reduce over low heat to a quarter of the original volume. Strain reduction through a fine mesh strainer and set aside.

2. In a Vitamix or heavy-duty blender, combine reserved reduction with egg yolks, water, lemon juice, kosher salt and Old Bay Seasoning and blend on high. With the blender running, slowly drizzle in the melted butter until mixture is completely emulsified. 

3. If desired, carefully pour the emulsified sauce into an ISI and charge with 2 CO2 capsules. 

String Potato 

2 russet potatoes

2 ½ cups water

1/4 cup distilled white vinegar 

2 ¾ teaspoons salt

1. Peel russet potatoes and shred in a food processor with a grater attachment. 

Rinse the resulting 2 cups shredded potato under cold running water until the water runs clear and you have rinsed the potatoes of their residual starches.

2. Meanwhile, in a pot add enough water to cover the shredded potatoes and bring to a simmer. In another small saucepan, add vinegar and water; bring to a simmer. Drain the potatoes and pour the simmering vinegar solution over the potatoes and let come to room temperature. 

3. Once at room temperature, drain potatoes and fry in a deep fryer at 350 degrees F. or fry pan with canola oil until crispy, about 2-3 minutes. Allow to drain on paper napkins and season with salt. 

To Serve 

Place one steamed egg on an oiled ovenproof sauté pan. Pipe about 1 tablespoon of cream cheese onto egg. Top the cream cheese with ½ ounce of picked blue crab. Heat omelet in a 350 degrees F. oven for 5 minutes, or until completely warmed through. 

On a plate, place the egg and gently fold over. At the lip of the omelet plate 5 dots of hollandaise. On top of the hollandaise, liberally add fried potato strings.