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Egg Mimosa Mouillette

by taste2016 May 31, 2018
GOURMET

SICHUAN PEPPER CRACKED EGG MIMOSA MOUILLETTE

BY CHEF THOMAS CIRET
Serves 4 | Prep/cooking time 30 mins
INGREDIENTS
  • 5 eggs
  • 80g cream
  • 5g Sichuan pepper
  • 1 tsp maple syrup
  • 1 tsp chopped parsley
  • 2 slices country bread
  • Salt pepper
  • Chives
PREPARATION

1. Infuse the cream in the Sichuan pepper a day before.

2. Mix the whipped cream to the maple syrup, salt and pepper.

3. Boil the egg for 10 minutes, then chop the eggs and add chopped parsley.

4. Toast the mouillette bread (6cm by 2cm) and add it on the egg mimosa.

5. Toque the eggs, remove the egg white and cook the yolk for 2 to 3 minutes directly in the hot water with the shell – the egg will float.

6. Put the egg in an egg cup, add the cream and a little bit of chives.

breadChef Thomas CiretChivesCreameggsFrench Chefs TableMaple SyrupParsleySichuan Pepper
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Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Products
    • Books