Noma-Inspired Crispy Chicken Skin & Slow Egg Yolk

Render the Chicken Skin: Place the chicken skin, fat-side down, in a cold, heavy-bottomed non-stick pan. Add a tablespoon of neutral oil if your chicken skin isn't very fatty. Place another heavy object (like a smaller pan or a foil-wrapped brick) on top of the chicken skin to press it flat against the pan.

Cook the Chicken Skin: Turn the heat to low-medium. Cook slowly for 15-25 minutes, or until the skin is deeply golden brown and very crisp. Periodically check and adjust heat to prevent burning, and gently press down on the weight if it lifts. Once golden and crisp, remove the weight, flip the skin, and cook for another 1-2 minutes until both sides are evenly crisp. Remove from pan and place on paper towels to drain excess fat. Season immediately with a pinch of flaky sea salt.

Prepare the Slow-Cooked Eggs: Fill a medium saucepan with water and heat it to 63°C (145°F). Use a reliable kitchen thermometer to monitor the temperature; it's crucial to keep it as consistent as possible. Once the water reaches 63°C, gently lower the whole eggs into the water using a slotted spoon.

Cook the Eggs: Maintain the water temperature between 62-64°C (143-147°F) for 50-60 minutes. This precise temperature and time will result in a perfectly custardy, runny yolk and a barely-set white.

Assemble the Dish: Carefully remove the cooked eggs from the water bath. Crack each egg open into a small bowl. Gently separate the warm, custardy yolk from the white (discard or save the white for another use).

Plate and Serve: Break the crispy chicken skin into irregular, bite-sized pieces. Arrange a piece or two of chicken skin on each serving plate. Carefully place a warm, slow-cooked egg yolk on top of or next to the chicken skin. Garnish with a sprinkle of flaky sea salt, a crack of fresh black pepper, and optionally, finely chopped chives or dill. Serve immediately.