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Cooking
Easter Eggs
· 2 servings
Prepare the eggshells
Very carefully crack 6 eggs. I tapped the top with a sharp knife and peeled off the top quarter to a third of the shell. Tip out the contents and separate the yolks from the whites.
Clean them thoroughly
Clean the shells well of any bits of broken shell and rinse them thoroughly with water. Set aside. I lined mine up in a small paper egg carton.
Set up a water bath
Set up a water bath: pour water into a pot and place a bowl or another pot on top, as you normally would. Bring the water to a boil, then turn it down so it's just gently simmering.
Yolk foam
Put the yolks, cream and a pinch of salt into the top pot or bowl. Really just a pinch – you can always add more salt later.
Whisk it up
Whisk, heat and keep whisking. It takes quite a while. The foam will thicken beautifully, and the yolks shouldn't curdle. How could the yolks curdle? If the water boils too vigorously and you stop stirring.
Bacon foam
Fry the bacon in a dry pan until crispy. Place it on a paper towel to soak up the excess fat, then let it cool.
Mix into the egg foam
Blitz the bacon into crumbs and stir it into half of the yolk foam. This foam definitely won't need any extra salt – the bacon will make it salty enough.
Tip:
It's a good idea to fry all the bacon at once. Blitz part of it to sprinkle over the salad and eggs, and keep the rest whole for garnish.
Cress foam
Snip some cress from the pad. Chop it finely and stir it into the other half of the yolk foam.
Scrambled eggs
Using a little of the fat rendered from frying the bacon, cook the scrambled eggs. Season with salt and pepper. Add the remaining cream and keep them nice and soft – careful not to let them set too firm.
Prepare the salad
Either toss the salad in a bowl with dressing beforehand, or simply drizzle it on the plate with olive oil and a light sprinkle of fine salt. Go with whichever way suits you best.
Fill the eggshells and serve
Gently shape little nests in the salad to hold the filled eggshells steady. Fill one shell with scrambled eggs, another with bacon foam, and the third with cress foam.
To serve
Finish with a garnish of crispy bacon, perhaps some quail eggs, and a very thin slice of bread toasted until crisp.