Orsini eggs

6 servings

30 minutes

Eggs Orsini is an exquisite French recipe that embodies tenderness and lightness in every bite. The origins of this dish trace back to the traditions of classical cuisine, where the lightness of texture is valued as highly as the richness of flavor. Egg whites whipped to a fluffy foam with lemon juice turn into a crispy shell hiding a silky, slightly runny yolk inside. The flavor is enhanced by aromatic Gruyère cheese, salt, pepper, and butter, creating a rich yet refined harmony. Eggs Orsini pair perfectly with fresh crispy baguette and herbs, making them not only a delightful morning treat but also an elegant option for a light brunch. This dish is a true example of gastronomic art where the simplicity of ingredients transforms into a masterpiece of taste.

Energy value per serving

• Calories: 170
• Proteins: 8.6g
• Fats: 14.4g
• Carbohydrates: 0.5g

Ingredients

• Chicken egg: 6 pc
• Gruyere cheese: 20 g
• Butter: 50 g
• Lemon juice: 0.5 tsp
• Salt: to taste
• Ground black pepper: to taste
• French baguette: to taste
• Green: to taste

Cooking steps

1. Separate the eggs into yolks and whites. Pour the whites into the mixer bowl, leaving the yolks whole — it's convenient to do this by keeping each yolk in its half shell.

   Required ingredients:

   • Chicken egg: 6 pieces

2. Add lemon juice to the egg whites, salt, and whip into a strong foam.

   Required ingredients:

   • Lemon juice: 0.5 teaspoon
   • Salt:  to taste

3. The consistency of the foam should be such that it does not spill out of the mixing bowl when turned upside down.

4. Grease 6 small shallow molds (these can be portion molds for julienne) with oil and carefully fill them with egg foam using a spoon, trying not to lose volume. If there are no molds, place mounds of foam spaced apart on a silicone mat using a cooking ring.

   Required ingredients:

   • Butter: 50 g

5. Make a fairly deep hole in the center of each mold using a spoon.

6. Place the molds on the rack and put them in the oven preheated to 180 degrees for 5 minutes.

7. When the egg whites are whipped, pour into the hollows with the yolk.

   Required ingredients:

   • Chicken egg: 6 pieces

8. Sprinkle the eggs with grated Gruyère, freshly ground pepper, and grated butter.

   Required ingredients:

   • Gruyere cheese: 20 g
   • Ground black pepper:  to taste
   • Butter: 50 g

9. Return the molds to the oven for another 4-5 minutes until the yolks are slightly set, but the yolks inside should remain liquid and the whites should become crispy.

10. Serve immediately with herbs and fresh baguette.

    Required ingredients:

    • Green:  to taste
    • French baguette:  to taste