L’œuf de Fabergé
Serves 3
Directions
- 1Place eggs in a dish with red lentils.
- 2Use an egg topper to open the top of the eggs and pour out the contents.
- 3Boil the egg shells in a pot with water.
- 4Finely chop a shallot.
- 5Peel and dice an apple into small pieces.
- 6Chop the chanterelle mushrooms.
- 7Chop the chives.
- 8Dry and dice scallops into small pieces.
- 9Sear scallops in a pan with butter.
- 10Remove scallops from pan.
- 11Sauté shallots in the same pan.
- 12Add mushrooms and apples to the pan, and cook.
- 13Transfer the mixture to a bowl.
- 14Add chopped scallops and chives to the bowl.
- 15Cook the egg yolks.
- 16Prepare the egg yolk sauce.
- 17Mix all ingredients in the bowl.
- 18Place the cooked eggshells in decorative egg stands.
- 19Fill the eggshells with the scallop mixture.
- 20Pour the egg yolk sauce over the mixture.
- 21Garnish with caviar and fresh mint.
- 22Enjoy.
Ingredients
- eggs
- red lentils
- egg shells
- water
- shallot
- apple
- chanterelle mushrooms
- chives
- scallops
- butter
- egg yolks
- caviar
- mint leaves
Equipment
egg topperknifecutting boardpotpanbowlspoonegg stands
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