No need for caviar to make an egg casserole more sophisticated. This ingredient also causes a sensation… without weighing down the wallet!
Thriller films? Very little for you. No more than you like Hitchcockian endings in the kitchen, by the way. Also, when you receive, there is no question of daring. You prefer to insure. Even if it means laying a cooked egg for your guests each time…
At the same time, why change a recipe that works? Less technical than a poached egg, more chic than a hard-boiled egg, it manages to deliver its little effect without giving you too much cold sweat under the apron. To prepare it, you always follow the same scenario: you break it into ramekins (delicately, so as not to atomize the yolk…), you cover it with crème fraîche, you decorate it with a veil of grated cheese, strips of salmon or ham depending on your mood, then you cook it in the oven in a bain-marie, until the white sets. The yellow must remain runny, obviously.
But by constantly watching the same film at the table, you feel that the charm no longer works as it did on the first day. Your guests are no longer ecstatic over your masterpiece. They no longer dip their dippers with the same fervor. To blow them away, you will have to, failing to change the concept, raise the level a notch. Bring a touch of finesse to the garnish, for example…
Do you immediately think of foie gras and caviar? No need to aim so high. With the Boursin® truffle flavor, available in a limited edition on the shelves as the end-of-year holidays approach for around €2.50, Marjolaine Sigel gives your egg casserole a little festive air without breaking the bank. The young messina begins by clarifying 8 eggs (in short, by separating the whites from the yolks). She then whips her whites with her half a block of cheese, finishing with a hand blender to obtain a very smooth mixture. She then pours her preparation into 4 ramekins, places them on a baking tray, pouring a little water at the bottom, then bakes for 10 minutes at 180°C. She then takes them out of the oven, places an egg yolk on each of them, then puts them back in the oven for another 3 minutes. All that remains is to decorate with a few Boursin® crumbs and nicely browned mushrooms, and to enjoy with grilled toast. Enough to add a little refinement to your menu… and (finally) surprise your table!
Basically, you’re not revolutionizing anything: you’re just slipping a different ingredient into your favorite recipe. But this little detour through the truffle is enough to take it to the next level. The scent blends into the whites, the yellow remains the star, and your ramekins suddenly take on a “special evening” feel without causing you any major thrills in the kitchen. Here’s what you’ll look forward to for Christmas!
