Chef James Kerwin of Little Fib at The Renaissance Hotel served these gorgeous eggs at one of our 2020 Farm Dinners.
To create the eggshell cups, use a tool called an egg topper, or carefully score a circle around the top of the uncooked egg with a sharp paring knife. Be sure to remove the lining of the egg and rinse the shells thoroughly.
In this recipe, we use hard boiled eggs and then use additonal eggs to create the shell cups. Reserve the eggs poured out from the shell cups to make omlettes, scrambled eggs, or this baby cauliflower and broccolini deep dish pie.
1. Prepare pickled mustard seeds ahead of time. Place seeds in 32-ounce heat resistant container with lid. Add remaining ingredients to large pot and bring to hard boil. Reduce to simmer 20 minutes. Strain hot liquid over mustard seeds. Let sit 3 days to absorb liquid and store in airtight container up to 3 weeks.
2. To prepare eggs, peel and separate whites from yolks. Chop whites. Place yolks and remaining ingredients in food procesor and blend until smooth.
3. Adjust consistency and seasoning to taste. Transfer to piping bag. Place a small amount of chopped whites in bottom of each prepared egg shell cup.
4. Pipe filling on top. Top with pickled mustard seeds and edible flowers. Serve with small spoons.
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