Photography recipe
Fotografía Chef Signature Chef

Equipment
Frima precision oven (cooking at 61°)

Procedure
1. Make brown butter
2. Mix the white stock with the cuttlefish ink
3. Gently beat the eggs in a bowl; add in the white stock and cuttlefish ink mixture.
4. Present the mixture on the base of the plate (one with various sections for a more attractive presentation) 
5. Pre-heat the oven...

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Equipment
Frima precision oven (cooking at 61°)

Procedure
1. Make brown butter
2. Mix the white stock with the cuttlefish ink
3. Gently beat the eggs in a bowl; add in the white stock and cuttlefish ink mixture.
4. Present the mixture on the base of the plate (one with various sections for a more attractive presentation) 
5. Pre-heat the oven to 61°
6. Cover and put back in the oven; bake for 1 hour
 
If you don't have time, get the brown butter on the go, break the eggs and beat them; then, with the desired texture, add in single cream to stop the cooking process

Presentation
Put a spoonful of snail caviare on the black scrambled eggs and serve immediately.

 

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Ingredients 4 persons
  • 2 small eggs
  • 10 g butter
  • 10 g white stock
  • 5 g cuttlefish ink
  • 10 g Chatanay snail caviare (Philippe Cayeux).
Recipes. The Cook & Chef Institute