Tom Parlo, Rosewood Mansion on Turtle Creek’s executive chef, is doing what he can to give the humble egg a starring role on his menu. “The egg has great flavor, richness, and texture, so I wanted it to be the focus rather than a supporting component,” Parlo says. The caramelized cauliflower provides earthiness to the dish, he says, and he also uses two varieties of Pedro Ximénez, a Spanish sherry—“one as a vinegar to provide acidity, and the second as a finishing sherry to enliven the sauce.” To pull it together, Parlo adds one final twist: “Chicken crisps provide texture and make it fun by tying the chicken with the egg.”
Each egg is cooked in its shell for one hour in a water bath kept at a constant 63 degrees Celsius—hence the name. Parlo sources his from farmer Chuck Davis, owner of The Good Egg in Joshua, an hour or so southwest of Dallas.
2. Cauliflower Purée
Florets are seasoned and roasted in the oven until caramelized, then puréed.
3. Roasted Chicken Jus
Natural juices are finished with a bit of Pedro Ximénez sherry and Pedro Ximénez vinegar.
4. Shaved Cauliflower
Farm-fresh tricolor cauliflower is finely shaved with a mandolin and dressed with a light vinaigrette, enhanced with more Pedro Ximénez.
5. Chicken Skin
The skin of a chicken—Parlo buys from Windy Meadows Family Farm in Campbell, in northeast Texas—is baked until crisp.