Egg Devaux
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ingredients
1 egg 15 drops lemon juice to taste bacon, cheese a little butter
progress
This recipe was invented by a gentleman named Devaux and his dream is to make this way of preparing an egg as famous as the Egg Benedict. I recommend it for a more festive breakfast, as it takes a few minutes to make, but it’s a brilliant idea for a truly original way to modify an egg. 1. Separate the white and yolk of the egg. Add a few drops of lemon juice to the egg white and whisk it into stiff white snow. 2. Take a pastry cutter or something similar, metal and round, at least 2 cm high, and grease it around the perimeter with butter. It is important that it is hollow at the top and bottom, i.e. not a mould. Place it on the pan on which the egg will be cooked. Put a ‘bottom’ of egg white on the bottom of the egg white maker, also put the egg white around the perimeter of the egg white maker to form a sort of egg white ‘nest’. 3. If we want to have a more luxurious result, we put into the egg white walls small pieces of fried bacon or say cheese. Then carefully tip the egg yolk into the centre. 4. And on top, we finish the “roof” of the egg white again. And we begin to toast the pan from the first side. 5. After a short time, either gently rub the creature and turn it over, or you can simply flip it over to another pan. This is in order to fry the other side as well. 6. Now just carefully transfer to a plate and remove the creature. Look forward to the moment when you go in with a fork and the egg comes apart 🙂 If you want to make it totally fancy, you can use the same bread maker to cut a bread base out of the toast and serve the egg right on top of it. And we have a luxurious egg like in Paris. Enjoy.
