Chef recipes FranceChef.TV >Recipe with egg du chef Wylie Dufresne > egg


- 3.5 oz of egg
- 14 oz of egg yolk
- 0.8 oz of cream cheese
- 1 leaf of gelatin
- 2 avocados
- 1 oz of yoghourt
- 1 oz of mustard
- 1 idaho potato
- 5 oz of Kona kampachi
- Sugar
- Salt
- Olive oil
- Cayenne pepper

Cook the egg s, scrambled. Add the cream cheese and the softened gelatin. Put it into square ice-cube form and let them overnight in the freezer. Deep the cube in water to remove ice excess, then deep it into the mix of egg yolk, salt and cayenne pepper. Let the excess come out and deep it in boiling water for 2 or 3 min, then pass it cold water to stop cooking. Before dressing, warm it up in hot water.

Make a puree with the avocados, the yoghourt and the mustard.

Cut the potato in small cubes. Let them overnight in water. Fry them gold and brown.

Filet the fish and cure it overnight in a mix of salt (2/3) and sugar (1/3).

Make a line of puree on the plate and burn the top with a flame. Add the fried potatoes beside. Put the ravioli and 4 slices of cured kampachi. Season it with olive oil, salt.

Starter for 4 persons
Preparation time : 24 h
Difficulty : Beginner
Required Material :
Recette Scrambled egg ravioli