Gastronomixs

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.

6-minute egg in edible shell

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,600 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

10

 

eggs, size S

As needed:

 

flour

As needed:

 

liquid egg white

As needed:

 

breadcrumbs

100

g

capers

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.

Previous page