Matcha tea egg
Ingredients
Instructions
- 2 eggs
- 0.5 tbsp. teaspoon Matcha tea powder
- 1 tbsp. whole milk
- 1 Small fresh sheep's cheese curd (Bonne Maman)
- 1 lemon zest
- 2 sprigs of dill
- 1 small verrine of salmon eggs
- Open the eggs taking care to preserve the shells, separate the yolks from the whites. Beat the yolks with the milk. Whisk the egg whites.
- Gently mix the yolks and whites, incorporating the matcha tea powder. Cook, whisking constantly, in a saucepan over low heat for about 3 minutes to thicken.
- Fill the cleaned shells 3/4 full with the preparation, add a layer of fresh sheep's curd, sprinkle with dill and salmon roe. Serve immediately.
Matcha tea egg
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