# L’œuf de Fabergé

This recipe showcases a luxurious take on eggs, resembling Fabergé eggs, filled with a scallop, apple, and chanterelle mushroom mixture, topped with egg yolk sauce and caviar.

- Servings: 3 servings
- Cuisine: French
- Category: Lunch
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- egg topper
- knife
- cutting board
- pot
- pan
- bowl
- spoon
- egg stands

## Source

- Original video: https://www.instagram.com/reel/DBJz2AvsZU-/
- Recipe page: https://www.cliprecipe.com/recipe/4b7d66b5-37b5-4948-9c65-0b9cf31e8b38
- Extracted: 2025-05-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt