1963 - Eggs

We chose this dish by the master of modern French cuisine, Pierre Gagnaire, taken from his restaurant Pierre at Mandarin Oriental, Hong Kong, as our festive recipe of the day for reasons other than its exceptionality. It was announced earlier today, 5 December 2013, with the arrival of the Michelin Guide Hong Kong & Macau 2014 that restaurant Pierre has maintained its two star status, making it one of Hong Kong's growing list of elite fine-dining destinations for another year running!

At restaurant Pierre, chef Pierre creates contemporary dishes to excite and enthuse even the most jaded palettes. And this '1963 - Eggs' dish is no exception. Try serving it as a luxurious starter on Christmas day to give your guests something to talk about until Christmas 2014...

Serves 4

Ingredients

1 whole egg

25g cream

50g butter

50g cucumber, diced to a 1mm  cube

5g dill, chopped

40g beef consommé

1g oscietra caviar

To serve 

4 egg shells (emptied, with the top off)

 

Method

Pour the beef consommé into 4 egg shells and leave them to set in the fridge. Mix the diced cucumber with the chopped dill in a bowl and leave aside.

Then put the egg, cream and butter in a pan and cook them  until they become scramble eggs. Pour the scrambled eggs into a Thermomix, insert a syphon, add 2 bottles of gas and  keep it at 55C. Take the beef consommé egg shells out of the fridge, add some egg foam on top, sprinkle with the cucumber and dill and top with a quinelle of oscietra caviar.

Visit http://www.mandarinoriental.com/hongkong/ for more