Coddled eggs with small grey snails burgundy style

Guillaume Lucas Les Oeufs C

Step 1

Heat an antisticking pan. Place the parmesan in small spoonfuls. Spread finely in rectangles. Let it become golden on just one side then, with a spatula, transfer the small slivers on a plate.

Step 2

Dip the “trompettes de la mort” mushrooms in tepid water. Melt and heat 30g of butter until it foams. Add the finely chopped shallots and the drained snails. Cook slowly.

Peel and dice up the carrots in very small pieces.

Cook in 20g of butter. Drain and chisel the trompettes. Add them to the carrots at the end of the cooking.

Step 3

Clean and cook the Paris mushrooms in 20g of butter. On a frying pan, cut the peeled small onions covered with water. Add salt, pepper and 20g of butter. Cover with a disk of sulfurized paper slice several times and cook until the water evaporates. Uncover and roll the onions around in the syrupy texture. Cut the lard in thin slices, boil for 2 min, dry and then fry in the oil.

Step 4

Turn on the oven to th.5 (150°C). Pour the red wine on the snails. Boil down by half.

Add the veal stock  le fond de mixed in with 30cl of water. Boil down again by half. Add the cooked mushrooms, the powder of cèpes (optional), onions and the bacons bits.

Step 5

Divide the preparation in 6 buttered ramekins. Break an egg in the middle. Bake 8 to 10 min (or cook, covered, on the flame in a double bainmarie pot). Boil down the fresh cream by half.

Add salt, pepper and the carrot/trompettes mix. Pour the cream around the cooked yolks, without masking them. Spike with a parmesan sliver.


Also discover the eggs mimosa of Eric Frechon and the coddled eggs.

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Ingredients for 6 persons

• 6 large eggs

• 36 small canned grey snails

• 2 pink shallots

• 2 carrots

• 150g of smoked lard

• 120g of dry « trompettes de la mort » mushrooms

• 150g of small white Paris mushrooms

• 20g of cèpes mushrooms powder (optional)

• 150g of small onions

• 30cl of fresh cream

• 30cl of red wine (generic Burgundy)

• 2 teaspoons of dehydrated veal stock

• 70g if butter + 30g for the ramekins

• ½ tablespoon of oil

• 120g of grated parmesan

• Salt, pepper

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