Orsini Eggs

Ingredients

• Chicken Egg 6 pieces
• Gruyère cheese 0 oz
• Butter 0 oz
• Meyer Lemon Juice ½ spoons
• Salt to taste
• Ground Black Pepper to taste
• French Baguette to taste
• Herbs to taste

Step-by-Step Guide

Step 1

Separate the eggs into yolks and whites. Pour the whites into the mixing bowl, while keeping the yolks intact — it's convenient to do this by leaving each yolk in its own half of the shell.

Step 2

Add lemon juice to the egg whites, season with salt, and whip until stiff peaks form.

Step 3

The consistency of the foam should be such that it doesn't spill out of the mixing bowl when turned upside down.

Step 4

Grease 6 small, shallow molds (these can be individual ramekins for julienne) with oil and carefully fill them with the egg foam using a spoon, trying not to lose volume. If you don't have molds, place mounds of the foam spaced apart on a silicone mat using a ring mold.

Step 5

Make a fairly deep indentation in the center of each mold using a spoon.

Step 6

Place the molds on a rack and put them in the oven preheated to 355°F for 5 minutes.

Step 7

Once the egg whites have set, pour the egg yolk into the indentations.

Step 8

Sprinkle the eggs with grated Gruyère cheese, freshly ground pepper, and grated butter.

Step 9

Return the ramekins to the oven for another 4–5 minutes, until the yolks are just set but still runny inside, while the whites should become crispy.

Step 10

Serve immediately with fresh herbs and a crusty baguette.