Ingredients

Eggshells
12 large free-range eggs
Nests
8 handfuls hay
Fried mushrooms
250g smoked butter
650g button mushrooms,
thinly sliced
Egg mix
600g whole egg
( taken from eggs, left )
65g fried mushrooms
1g salt
120ml whipping cream
150g smoked butter
1 tablespoon chopped chives

Method

Eggshells
1. Using an egg topper, remove
the top of each eggshell. Empty out
the egg and set aside. You will need
8 eggshells but it’s useful to have
a few extra to allow for breakages.
2. Place the shells in a large pan of
salted water ( 3 per cent salinity ).
3. Bring to the boil to sterilise the
shells, then remove from the heat and
leave to cool. 4. Take out the inner
membrane from the eggshells. Clean
them thoroughly and leave to dry.
Nests
1. Mould the hay into 8 nest shapes,
using your hands and a pair of
scissors. Place in earthenware bowls.
Fried mushrooms
1. Heat the smoked butter until
foaming, add the mushrooms and
fry over a medium heat until golden,
crisp and completely dehydrated.
This process will take at least
20 minutes and the mushrooms
should have reduced greatly ( you will
need 65g ). Drain them thoroughly.
Egg mix
1. Place the egg, fried mushrooms,
salt, half the cream and half the
butter in a bowl. 2. Set it over a pan
of simmering water and heat
very gently until the mixture has
thickened to the consistency of
smooth porridge. Stir the whole time
with a spatula, scraping the bottom
of the bowl. The egg should be
mousse-like and have very few lumps.
3. Remove from the heat and whisk
in the remaining butter and cream,
along with the chives. 4. Pour into
the prepared eggshells and sit them
in the nests. Serve immediately.

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