Boiled Eggs with Small Shrimps

Name: Boiled Eggs with Small Shrimps (Oeufs coque aux crevettes grises)
Prep time: 30 min
Cook time: 3 min
Total time: 33 min
Yield: For four people
Cuisine: French
Ingredients: 8 very fresh eggs; 250 g (8¾ oz) cooked small brown shrimps; a long French loaf; 5 g (1 teaspoon) butter; a quarter of a shallot, chopped

Oeufs coque aux crevettes grises

Preparation info

For
four
people

Difficulty
Easy
Ready in
35 min

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

8 very fresh eggs
250 g (8¾ oz) cooked small brown shrimps

Europe
France
Fish course
Starter
Pescatarian
Mediterranean

Method

Shell the shrimps and cut into three or four pieces the size of a grain of rice. Chop the shallot and sweat in the butter in a small saucepan, add the shrimps and let them just heat through without cooking.
Make sure that the eggs are not cracked (see recipe) and are at room temperature. Cook them in the classic way, plunging