Revisited fried eggs
Igor Snyders
Jeune propriétaire de la Maison Snyders à Vivegnis, en région liégeoise.
Igor propose une cuisine savoureuse basée sur des produits frais de saison, avec une interprétation très personnelle et une présentation très soignée.
While Igor operates in the kitchen, his partner, Margaux, looks after the dining room, surrounded by an all-female team.
As a child, Igor’s first pet was a hen and he still has 5 today.
« For me, eggs are more than just an ingredient! »
Igor Snyders
Ingredients for 4 people
- 4 Columbus egg whites
- 5 Columbus egg yolks
- 100g bread
- 100g thinly sliced bacon
- 1 red onion
- 100ml vinegar
- 100ml water
- 60g sugar
- 100g grapeseed oil
- 1 teaspoon mustard
- Estragon, basil, chives
Preparation.
- Start by breaking 4 egg yolks in a chicken pot and seasoning them. Then put them in a vacuum bag and cook them for 1h30 at 64°C.
- Spread the bacon between 2 baking papers and bake at 160°C for 6 minutes. Leave to cool.
- Make croutons with the bread and fry them in clarified butter beforehand.
- Mix the mayonnaise with the mustard, 1 egg yolk, neutral oil, then the finely chopped herbs in a blender.
- For the pickles: bring the sugar, vinegar and water to the boil. Dip the finely chopped red onion. Let cool.
Dressing
- Cut a disc of stiffly beaten egg white the size of a fried egg with a round cookie cutter. Cut a hole in the middle with a smaller cookie cutter and place in the centre of the plate.
- Add the candied egg yolk to the egg white hole.
- Dress the croutons, sliced bacon, onion pickles and herb mayonnaise on top of the stiffly beaten egg white, all around the egg white.
