Preparation: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Ingredients (serves 4)
- 8 eggs
- 3 tablespoons mayonnaise
- 30 g bottarga
- Chives
- Fleur de sel
- Pepper
Preparation
- Cook the eggs for 10 minutes in gently simmering water, then cool them immediately.
- Peel the eggs and cut them in half.
- Remove the yolks and mix them with the mayonnaise.
- Stir in half of the finely grated bottarga.
- Fill the egg whites with this mixture.
- Sprinkle with the remaining bottarga and chopped chives before serving.
Petrossian’s tip
Bottarga brings an elegant marine depth to this great classic of French cuisine.