On the occasion of our collaboration with the ceramics brand Three Seven Paris, Caroline Petit Masson and Mikaël Petrossian created a recipe together to enjoy eggs differently. More than just a soft-boiled egg, this scrambled egg generously topped with Ossetra caviar hides a little treasure of creamy, flavorful delight!
Preparation: 15 minutes • Cooking: 10 minutes
Ingredients
For the scrambled eggs
- 20 g unsalted butter
- 4 extra-fresh eggs
- 1 tbsp thick raw crème fraîche
- ½ bunch chives
- 1 onion
For the mouillettes
- 20 g unsalted butter
- 4 slices of white bread
- 2 slices smoked salmon Petrossian
- 1 tin (30 g) Ossetra caviar or Caviar Pressé 1835® Petrossian
For serving
- 4 Three Seven Paris "Mouillette" egg cups
- 50 g Ossetra caviar or wild salmon eggs Petrossian
- Fresh herbs and edible flowers
Instructions
Scrambled eggs
- Peel the onion and wash the chives. Finely chop both.
- Use an egg topper or the tip of a knife to remove the top of each egg and pour the contents into a bowl. Only remove the top to retain enough volume.
- Carefully immerse the shells in boiling water for 5 minutes to sterilize, then let dry on paper towels.
- Melt butter in a pan, beat eggs in a bowl, then pour into the buttered pan.
- Cook over low heat (max 60°C) while stirring constantly until creamy. Remove from heat, lightly salt and pepper, as caviar and salmon eggs are already salty.
- Add chopped onion, chives, and the tablespoon of raw crème fraîche. Mix well and set aside.
Mouillettes
- Melt butter in a pan, toast the bread slices until golden, then cut into sticks.
- Top the mouillettes with butter, smoked salmon, Ossetra caviar or Caviar Pressé 1835® to taste.
Serving
- Place each egg in a Three Seven Paris "Mouillette" egg cup and add a spoonful of caviar or salmon eggs.
- Place 4 mouillettes next to each egg. Garnish with fresh herbs and/or edible flowers.
- Serve immediately and enjoy.
Tip: Open the Caviar Pressé 1835® tin 30 minutes before serving and let it rest at room temperature. It will have the perfect texture for spreading on bread. The shell keeps the scrambled eggs warm, as long as the caviar is added just before serving.
