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. Last Updated: 07/27/2016

Crunchy Egg With Mushrooms and Crab

Courtesy Of Yar
Yar restaurant's guest chef Cyril Bosviel from the Paul Bocuse Institute in Lyon, France, shares a recipe for

crunchy egg with mushroom ragout and crabmeat.


2 eggs
30g morels
20g shiitake mushrooms
1/2 shallot
50g crabmeat
3-4 tablespoons veal jus
3-4 tablespoons chicken bouillon
3 tablespoons port wine
1-2 tablespoons flour
10g butter
1 tablespoon sunflower oil
salt, pepper

Decoration: 1 sprig each of cilantro, tarragon, parsley, chives

Boil an egg for six minutes, then place under cold water, remove the shell and dry. Roll once in the flour, and twice in breadcrumbs and raw egg. Deep fry the first egg for four minutes, then remove from the frypan and leave for two minutes. Cut off the top before serving.

Mushroom ragout:

Two hours before cooking, soak the morels in hot water. Chop the shiitake. Chop the shallot and cook in butter. Add morels and cook for five minutes. Add port wine and cook until it boils down. Add chicken bouillon and cook 10 minutes. Add shiitake and cook five minutes. Add veal jus and cook two minutes. Finally add crabmeat and freshly chopped tarragon.

To serve, place the ragout in the center of the plate. Place the egg in the middle and decorate with herbs and lime juice.