L’œuf de Fabergé

Serves 3
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Directions

  1. 1Place eggs in a dish with red lentils.
  2. 2Place eggs in a dish with red lentils.
  3. 3Place eggs in a dish with red lentils.
  4. 4Use an egg topper to open the top of the eggs and pour out the contents.
  5. 5Use an egg topper to open the top of the eggs and pour out the contents.
  6. 6Use an egg topper to open the top of the eggs and pour out the contents.
  7. 7Boil the egg shells in a pot with water.
  8. 8Boil the egg shells in a pot with water.
  9. 9Boil the egg shells in a pot with water.
  10. 10Finely chop a shallot.
  11. 11Finely chop a shallot.
  12. 12Finely chop a shallot.
  13. 13Peel and dice an apple into small pieces.
  14. 14Peel and dice an apple into small pieces.
  15. 15Peel and dice an apple into small pieces.
  16. 16Chop the chanterelle mushrooms.
  17. 17Chop the chanterelle mushrooms.
  18. 18Chop the chanterelle mushrooms.
  19. 19Chop the chives.
  20. 20Chop the chives.
  21. 21Chop the chives.
  22. 22Dry and dice scallops into small pieces.
  23. 23Dry and dice scallops into small pieces.
  24. 24Dry and dice scallops into small pieces.
  25. 25Sear scallops in a pan with butter.
  26. 26Sear scallops in a pan with butter.
  27. 27Sear scallops in a pan with butter.
  28. 28Remove scallops from pan.
  29. 29Remove scallops from pan.
  30. 30Remove scallops from pan.
  31. 31Sauté shallots in the same pan.
  32. 32Sauté shallots in the same pan.
  33. 33Sauté shallots in the same pan.
  34. 34Add mushrooms and apples to the pan, and cook.
  35. 35Add mushrooms and apples to the pan, and cook.
  36. 36Add mushrooms and apples to the pan, and cook.
  37. 37Transfer the mixture to a bowl.
  38. 38Transfer the mixture to a bowl.
  39. 39Transfer the mixture to a bowl.
  40. 40Add chopped scallops and chives to the bowl.
  41. 41Add chopped scallops and chives to the bowl.
  42. 42Add chopped scallops and chives to the bowl.
  43. 43Cook the egg yolks.
  44. 44Cook the egg yolks.
  45. 45Cook the egg yolks.
  46. 46Prepare the egg yolk sauce.
  47. 47Prepare the egg yolk sauce.
  48. 48Prepare the egg yolk sauce.
  49. 49Mix all ingredients in the bowl.
  50. 50Mix all ingredients in the bowl.
  51. 51Mix all ingredients in the bowl.
  52. 52Place the cooked eggshells in decorative egg stands.
  53. 53Place the cooked eggshells in decorative egg stands.
  54. 54Place the cooked eggshells in decorative egg stands.
  55. 55Fill the eggshells with the scallop mixture.
  56. 56Fill the eggshells with the scallop mixture.
  57. 57Fill the eggshells with the scallop mixture.
  58. 58Pour the egg yolk sauce over the mixture.
  59. 59Pour the egg yolk sauce over the mixture.
  60. 60Pour the egg yolk sauce over the mixture.
  61. 61Garnish with caviar and fresh mint.
  62. 62Garnish with caviar and fresh mint.
  63. 63Garnish with caviar and fresh mint.
  64. 64Enjoy.
  65. 65Enjoy.
  66. 66Enjoy.

Ingredients

  • eggs
  • eggs
  • eggs
  • red lentils
  • red lentils
  • red lentils
  • egg shells
  • egg shells
  • egg shells
  • water
  • water
  • water
  • shallot
  • shallot
  • shallot
  • apple
  • apple
  • apple
  • chanterelle mushrooms
  • chanterelle mushrooms
  • chanterelle mushrooms
  • chives
  • chives
  • chives
  • scallops
  • scallops
  • scallops
  • butter
  • butter
  • butter
  • egg yolks
  • egg yolks
  • egg yolks
  • caviar
  • caviar
  • caviar
  • mint leaves
  • mint leaves
  • mint leaves

Equipment

egg topperknifecutting boardpotpanbowlspoonegg stands
L’œuf de Fabergé | Clip Recipe