Crispy Eggs

by Chef Clement Bellaigue
Serves 4


4 cups (1L) water
80ml (1/3 cup) white vinegar
15g (1 tbsp) coarse salt
6 eggs
10 sheets Spring Roll wrappers
125g (½ cup) flour
Salt and pepper
5L Canola Oil (for deep frying)
100ml crème fraiche
100g smoked salmon
40g caviar (optional)


Poach Eggs

Bring a pot of water to boil with the vinegar and salt

Crack 4 eggs into a ramekin/bowl

Pour these eggs into the water and simmer for 5 minutes

Drain and cool in ice-cold water and dry on paper towels

Prepare “Batter” & Frying Oil

Cut the spring roll wrappers into julienne strips

In a bowl, beat the other 2 eggs

In another bowl, prepare the flour

Begin heating up oil for deep frying

Coat the poached eggs: first with flour, then egg and then with julienned spring roll wrappers, forming a bird’s nest around the egg.

Fry in a fryer at 160°C (320° F) for 2 minutes.

Remove from oil and drain on paper towel. Salt and pepper generously to taste.

Smoke Salmon, Crème Fraiche & Plating

Dice 32 cubes of smoked-salmon, equally sized.

Lightly whip the crème fraiche and make a perfect round of crème fraiche, and place in the middle of each plate.

Next, top cream with 8 pieces of diced smoked salmon on each plate.

Place deep-fried eggs on top of the cream. Optional: add 10g of caviar on each egg to make a quenelle.

Recipe by: Chef Clement Bellaigue
L’Atelier de Joel Robuchon – Montreal
Montreal Heat