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Montisola Scrambled Eggs served in their shells Recipe
Montisola Scrambled Eggs served in their shells
Gualtiero Marchesi, L'Albereta, Italie
Gualtiero Marchesi, L'Albereta, Italie
Flavors of Italy
Total time: 15 to 30 minutes
Preparation time: 10 minutes
Cooking time: A few minutes
Difficulty: Easy
Chef's Note
The antipasto I have devised is so tiny it fits inside an eggshell: scrambled eggs, returned to their shells and garnished with little pieces of dried chub fillet, preserved tomato and chervil.
Ingredients for 4 servings
- 4 Eggs
- 15 g (1 tbsp.) butter
- 10 g (2 tsp.) dried Chub, cut into strips
- 2 tsp. dried tomatoes in oil, thinly sliced
  1. Slice off the small end of each egg; empty the contents into a bowl, keeping the shells to use later;
  2. Beat the whites and yolks together with a fork;
  3. Melt the butter in a small iron skillet; add the beaten eggs, season with a little salt and continue to stir, taking care they remain creamy and do not overcook.


  1. Place the cooked eggs back into the shells; top with the thinly-sliced chub combined with the preserved tomato;
  2. garnish with a slice of tomato;
  3. place in an egg cup and serve.
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