Eggs On Toast on three Michelin star Level by top chef Walter Trupp
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#fine_dining_at _home#caviar_and_eggs #fine_dining_at_home_recipes

Once you watched this video you will know everything there is to know about how to successfully make a consomme and glazed eggs lie it served in fine dinin g restaurants

I teach you every tip and trick to succeed teaching you a recipe I used in Michelin star restaurants
The goal is to help you to succeed with this amazing egg on toast dish so you end up cooking like a Michelin star chef in your own kitchen


Check out my other video on
Carpaccio Of Lobster | Think & Cook like a Michelin Star Chef
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Consommé
1 litre chicken stock
150-200gm lean mince meat like chicken or beef
2-4 egg whites
½ a carrot
½ an peeled onion
½ stick of celery
½ teaspoon Pepper corns
Few parsley stalks
Few thyme stalks optional
to set it as jelly use 1 leaf of soaked gelatine per 100 ml of liquid
if it semi thickens use 1/2 a leaf of gelatine per 100 ml of consomme

Eggs

Boil/poach/ simmer eggs for 4 minutes
1 bunch of parsley leaves picked off stems
1 bunch of spinach
500 ml chicken stock
2 gelatine leaves

Method
After making the green soup remove 200 ml of it
Warm ¼ cup of the 200 ml green soup
Dissolve the 2 gelatine leaf’s (which you soaked for 5 plus minutes in cold water)
The remaining green soup set aside for serving as the liquid sauce

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Garnish
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Salmon caviar
Gold leaves
Yellow celery leaves
Chive tips
Chervil