Eggcellent amuse-bouche

Ingredients for 6 servings:

• 6 eggs, fresh (organic)
• 6 tbsp sweet cream
• 3 tsp sherry
• 3 tsp balsamic vinegar
• 2 tsp chives, fresh, finely chopped
• 3 tsp maple syrup
• Sea salt
• black pepper, freshly ground

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

A palate tickler for the perfect introduction

This hors d’oeuvre awakens the palate in an ingenious and unforgettable way with the contrast of hot and cold, sweet and sour ingredients. In a bowl, whip the sweet cream until soft peaks form. Carefully separate the top third of the raw eggs (you can find a suitable kitchen utensil for this, such as an egg topper). Separate the yolks from the whites and store them separately in small containers (only the yolks are needed for this recipe). Rinse the empty eggshells and pat them dry with a paper towel. Trim the edges of the eggs with small scissors if they are jagged. Brush the inside of each eggshell with soft butter and return the yolks to the eggshells. Place the eggshells in egg cups. Repeat this process with all the eggs. Carefully place the eggs in a pan of hot, but not yet boiling, water and cook the yolks for about 6-7 minutes (without allowing any water to run into the water). The egg yolks should have the consistency of soft-boiled eggs. Carefully remove the cooked eggs from the pan and place them in egg cups. Sprinkle some finely chopped chives onto each cooked yolk. Mix the sherry with the balsamic vinegar, season with freshly ground black pepper and sea salt, and add to the bowl. Spray or drizzle the contents of the eggshells with maple syrup. Pour the whipped cream up to the top of the eggshells. Serve immediately. Note: The quantities given for the ingredients are based on an average. Preparation also requires some practice. Experiment, taste, and adjust to your own taste if necessary. To enjoy the full culinary delight, it is recommended not to use inferior ingredients.