Europe 1 11:31 a.m., April 1, 2024
Frou-frou eggs are a very old recipe that combines poached eggs with a slightly liquid mayonnaise. The undulating contours of the eggs evoke the rustle of a fabric. 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.
For 4 people
8 eggs
The juice of a lime
4 tablespoons of good homemade mayonnaise
30 g bottarga (fishmongers or delicatessens)
Preparation
1. Cook the eggs for 6 minutes in boiling water. Refresh them in ice water. Peel them delicately.
2. In a bowl, mix the mayonnaise with the lime juice to loosen the sauce. It becomes more supple and more easily coated.
3. With a mandolin, cut very thin strips of bottarga.
4. Place the poached eggs in a pretty dish, cover them with mayonnaise then sprinkle with bottarga petals, hairy to make even more frou-frou!