Published 2000
Just as eggs combine well with plain ingredients, so do they partner exotic ingredients very well. For a few years, one of the classic amuse-gueules served in elegant French restaurants has been what looks like a boiled egg, at a distance. A cap is carefully cut from the raw egg, and the egg carefully poured out and separated. The shell is rinsed and kept warm. The egg white is used for another dish, and the egg yolk beaten with a spoonful of cream and a little seasoning. Heat it, but do not scramble it, in a bowl set over hot water. Spoon the creamed egg into the shell, and top with a spoonful of caviar.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement