6-minute egg in edible shell

This is a particularly delicious and impressive way to serve eggs. The taste of the capers goes perfectly with eggs, certainly when served with steak tartare.

Recipe for 10 eggs.

6-minute egg in edible shell

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As needed:



As needed:


egg white

Preparation method

  • First, dry the capers by draining them thoroughly and patting them with kitchen paper. Next, dry in an oven at 70°C or in a drying cabinet.
  • Boil the eggs for 6 minutes and immediately rinse them with cold water.
  • Remove the shells and make sure the eggs are completely dry.
  • Finely grind the dried capers and mix with the breadcrumbs.
  • Coat the eggs in the flour, the egg whites and then the breadcrumbs.
  • Deep-fry the eggs in oil until crispy.

Serving suggestions

  • As part of a salad, starter or main meal.
  • As a substitute for the classic egg yolk on steak tartare.
  • Delicious with a salad of asparagus ribbons dressed with barbecue-flavoured oil.

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