Tuesday, 16 July 2013

Boiled Egg and accompaniments

This recipe for Boiled Egg and accompaniments was provided by Bettaroberta Food For Fun Blog

You can enter an egg recipe for The Egg Award 2013 by clicking on this link for details...

Ingredients for 4 people

6 fresh local hens eggs
1 yellow pepper
2 carrots
1 courgette
1 package of lumpfish roe
1 tomato
1 tin of tuna
100 grams of Smoked Salmon
2 tablespoons mayonnaise
1 fresh cucumber
100 grams of greek yogurt
1 lemon
1 teaspoon sugar
10 basil leaves
100 grams of ricotta cheese
1 glaze of balsamic vinegar

salad to decorate

extra virgin olive oil, balsamic vinegar, salt and pepper to taste


Boil water in a pot with high sides, pour the eggs to a boil and cook for 10 minutes. Drain, peel and let them cool. Cut them in half lengthwise, remove the yolks that you will pass through a sieve and join the mayonnaise with a hint of pepper. Peel the carrots and cut into cubes along with the zucchini and pepper. Blanch the tomatoes in boiling water , let it soak for 3 minutes and then drain,  peel it and remove its seeds. Cut it into cubes. Prepare an emulsion of basil, salt and oil and set aside. Peel the cucumber, cut into cubes, add it to yogurt, squeeze a little lemon juice, add the oil in a thin, salt, pepper and sugar. Mix everything together, taste and adjust the sharpness maybe you still need adding a pinch of sugar. In a serving dish perform a grid with the glaze of balsamic vinegar. Fill now the bigger squares with the brunoise seasoned with olive oil, balsamic vinegar, salt and pepper. Place the filling of egg yolks and mayonnaise in a triangle, and lumpfish roe in another. Arrange in an egg white a little yogurt sauce and cucumber, a slice of salmon and a little bit of basil emulsion. In another egg white, cottage cheese seasoned with a little pepper, julienne salad in a drop of balsamic vinegar and a teaspoon of lumpfish roe. In the last egg yolk cream and mayonnaise, salad and a little tuna.


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