4 syringes without needles Scrambled eggs
4 whole eggs 12 cl of light cream 2 g of powdered chicken stock
2 egg yolks 4 g of brown sugar Oxalis sauce 10 g of oxalis 20 cl of light cream 1 drop of green food dye
2.5 cl of white vinegar Cut egg shells •Use a small angled scissor to cut the top part of the 4 egg shells. Rinse with cold water. Scrambled eggs white vinegar. •Mix, filter and let cool. •Fill the 4 syringes by half. •Refrigerate. Nutmeg mousse •Temper the gelatin in cold water. •Heat up 20 cl of cream, 5 cl of vegetable stock and the lightly crushed nutmeg. •Let infuse for 10 min. •Add 2 g of powdered chicken stock and 1 g of sugar. •Mix and filter. •Incorporate the tempered gelatin. •Pour the mixture into a whipping siphon with 1 gas cartridge. •Shake and refrigerate. Plating •Reheat the eggs in a microwave for about 5-6 sec / egg. •The scrambled eggs should be warm and keep their liquid form. •Shake the whipping siphon well and apply the mousse. •Inject the oxalis sauce in the bottom part of the egg.