Recipe: The Runny Egg in Surprise

1 Remove the rack from your oven and preheat to 160°(th5+).

2 On your rack, place parchment paper or a silpat.

3 Butter your cookie cutters* (8cm diameter, 4.5cm height), and place on your rack.

4 Separate your eggs carefully, the egg whites poured into a bowl, and the yolks placed one by one into the half shells that you will place in the compartments of your box, this way they will stay upright.

5 Beat your egg whites, add a pinch of salt and Espelette pepper powder, then beat until stiff peaks form.

6 Then, using a spoon, fill half of your molds with your beaten egg whites, making a small indent (1cm) in the center, then put your rack in the middle of the oven, bake for 3 minutes.

7 Remove your rack, then place an egg yolk in each of your molds, cover with the remaining whites, smooth with a spatula, and return to the oven for 3 minutes.

8 During this short time, bring your cream to a boil, salt it slightly, add the turmeric, and your peas and red pepper dice for 2 minutes of boiling.

9 There you have it, everything is ready at the same time.
On beautiful plates, unmold your little egg cakes, using a small knife passed around the edge and pour the cream around.
You will then discover the surprised face of your guests when, by cutting into it, the yolk will flow out, creating a binding sauce with the slightly crunchy peas enveloped in the aroma of turmeric.
*The size of these cookie cutters is a standard size sold in all stores.