Russian-style caviare from the Dauphiné, Scrambled eggs with ink and snail eggs from Chatanay
0.25 h
4 raciones
Difficulty:
Alta
Ingredients
2 small eggs10 g butter
10 g white stock
5 g cuttlefish ink
10 g Chatanay snail caviare (Philippe Cayeux).
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.
