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Ingredients

Preparation method

• Spray a flexipan tray with half-globe indentations with a neutral spray oil.
• Separate the eggs, making sure that the yolks are entirely free of egg white.
• Place them on the tray and put them in the freezer.
• When they are frozen, quickly double-bread them before they defrost, following these steps: dredge lightly with flour, coat with the egg white, coat with the panko. Repeat the egg white and panko steps.
• Re-freeze them.
• Deep-fry at 170°C  for 2 to 3 minutes until golden brown.
• Drain on paper towels and sprinkle with Maldon salt or fleur de sel.

Serving suggestions

• As an amuse-bouche. This dish can also be made with quail's eggs.
• As part of a starter or salad.
• As part of a composition e.g. with crab, sweetcorn, tomato, avocado and 

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