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Thursday, 6 December 2012



Eggs 2nos
Salted butter 20gms
Saffron a pinch
Milk 1tspn
Fresh cream 2tspn


Red bell pepper diamonds
Black olives
Tomato flowers


Hard boiled eggs cool in cold water. Remove shells. Divide lengthwise. Scoop out the yolks. Pass the yolk by rubbing through a fine sieve. Cream butter and mix with the yolks. Add in cream along with saffron dissolved in lukewarm milk. Mix thoroughly. Put the yolk - butter mixture in a piping bag. Pipe out into the cavity of the boiled egg white. Garnish neatly and place over a leafy base on a plate and serve as a starter.

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