As part of our collaboration with the ceramic brand Three Seven Paris, Caroline Petit Masson and Mikaël Petrossian created a recipe together to enjoy eggs in a different way. More than a simple soft-boiled egg, this generous scrambled egg preparation, lavishly topped with Ossetra caviar, hides a small treasure of indulgence at its heart: creamy and full of flavour!
Preparation: 15 minutes • Cooking time: 10 minutes
Ingredients
For the scrambled eggs
- 20 g churned unsalted butter
- 4 extra-fresh eggs
- 1 tablespoon thick raw crème fraîche
- ½ bunch of chives
- 1 onion
For the toast soldiers
- 20 g churned unsalted butter
- 4 slices of sandwich bread
- 2 slices of smoked salmon
- 1 tin of 30 g of Ossetra caviar
For plating
- 4 "Mouillette" egg cups by Three Seven Paris
- 50 g of Ossetra caviar or wild salmon roe
- Fresh herbs and edible flowers
Method
For the scrambled eggs
- Peel the onion and wash the chives. Finely chop both.
- Using an egg topper or the tip of a knife, remove the top of each eggshell and empty the contents into a mixing bowl. Be careful to remove only the upper part of the shell so that it retains enough capacity.
- Carefully place the shells in boiling water for about 5 minutes to sterilise them, then leave them to dry on paper towels.
- Meanwhile, melt the butter in a saucepan, beat the eggs in a bowl and pour them into the buttered saucepan.
- Cook over low heat (do not exceed 60°C), stirring very regularly until the mixture reaches a smooth and creamy consistency. Remove from the heat and season very lightly with salt and pepper, as the caviar and salmon roe are already salty.
- Add the finely chopped onion and chives, along with the spoonful of raw crème fraîche. Mix well and set aside.
For the toast soldiers
- Melt the butter in a frying pan, toast the slices of bread until golden brown, then cut them into sticks.
- Top the soldiers with butter, smoked salmon and Ossetra caviar according to your taste.
For plating
- Place each egg in a Three Seven Paris "Mouillette" egg cup, then add a spoonful of caviar or salmon roe, as desired.
- Arrange 4 toast soldiers next to each egg. Add a few fresh herbs and/or edible flowers for decoration.
- Serve immediately and enjoy.
Good to know:
The eggshell helps retain the heat of the egg. This allows you to help yourself to more while preserving the flavours of the scrambled eggs, provided that the caviar is added at the very last moment.
Photography: Puxan Photo