Damien Pignolet

Creamed Eggs with Salmon Roe

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
top 1000French
French

By Damien Pignolet

Published 2005

  • About

If a special little starter to a formal dinner is required, you might like to try this dish we used to serve at Claude’s before the entrée.

Ingredients

  • 6 whole eggs
  • 2 egg yolks
  • salt and freshly ground white pepper
  • 120

Method

  1. The trick involved in the presentation of this dish is to put the creamed eggs back in their shells. Hold each egg over a bowl by its broader end and, using a sharp, heavy knife and moderate force, strike a blow to the other end about 1-1.5cm from the top, which should come off neatly. If this all seems too dangerous, small scissors can be used to cut the top off. The em