Frou-frou eggs are a very old recipe that combines poached eggs with a slightly liquid mayonnaise. Also called Mediterranean caviar, bottarga is a sac of salted and dried mullet eggs, traditionally preserved in wax.
In “La Table des bons vivants” by Laurent Mariotte, Sonia Ezgulian, culinary journalist, delivered her recipe. The undulating contours of the eggs evoke the rustle of a fabric.