Big free-range soft boiled egg, mushroom royale and emulsion

 

Ingredients for 4 people

• 4 big organic eggs

Mushroom royale
• 300 g. mixture of different mushrooms
• 200 g. cream
• 1 yolk
• 3 eggs

Mushroom emulsion
• ½ L mushroom stock
• ¼ single cream
• Note Soy-bean lecithin

Soldiers
• 2 kg. butter, softened
• 10 g. chopped flat leaf parsley
• Espelette pepper
• 10 g. crushed garlic
• 75 g. breadcrumbs (the Japanese one is the best)

Side dish
• 200 g. mixture of wild mushrooms ( chanterelle, blue stalk, ...)
• 50 g. of butter
• 1 shallot, finely chopped



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Preparation

Mushroom royale
Peel and wash carefully the mushrooms. Melt the butter with the garlic cloves in a casserole, and make the mushrooms sweat; season with salt and pepper. Add the chicken stock and cook for 20 minutes on a medium heat.
Once cooked, strain the whole preparation, separate the stock from the mushrooms and put aside.
Boil down the stock by 75% in order to flavour the mixture; add the single cream, boil and add the soy bean lecithin. Put aside.
Blend in a mixer the mushrooms in order to create a smooth and homogeneous mixture, add the cream, the yolks and the whole eggs; season to taste.
Pour into your soup plates, cover with a cling film and bake for 12 minutes in a steam oven at 85 C. Once cooked, keep hot (56 C).

Soldier bread
Slice the rustic bread into 5/7 cm width rectangles.
Mix the softened butter, the garlic and the Espelette pepper, the parsley and the breadcrumbs (Japanese bread if possible).
Shape the soldier bread like domes with a spatula.

The eggs
Cook the eggs for 4 minutes in order to make soft-boiled eggs. In order to crack the eggshell perfectly: use the back of a tea spoon, tap gently on the shell surface and scoop out a ring of it. Eventually slide your spoon between the membrane and the white.

Side dish
Clean carefully the mushrooms.
Melt the butter in a frying pan, add the mushrooms and brown on high heat. Add the finely chopped shallot, season and keep hot.

Finishing

Heat but do not boil the mushroom stock, and blend it for a perfect emulsion.
Take the cooked royale, put the soft-boiled egg on it and add the sautéed mushrooms around. Pour the emulsion on the whole preparation. Add some flower of salt.
Serve the baked soldiers (in oven or salamander).