Smoked Oysters and Yolk

15 mins in advance. Plus 5 minutes plating. Serves 4.

A chic and minimalist serving that uses few ingredients. It contrasts the smoked oyster and the yolk in a fun and unexpected way, visually and flavor-wise — As with any pared-down recipes, using the best ingredients you can find is key. — By Christane Büssgen

  • Ekone Oyster Co Original Smoked Oysters
  • 4 eggs - the best you can find
  • A dash of Miso Vinegar to taste
  • 2 tbsp High quality EVOO
  • A handful of Fennel Fronds
  • Maldon Salt
  • Espelette Pepper
  • 1 tray of ice

  • Directions:
    • 1. Steam eggs ahead of time.

      Make an ice bath by filling a bowl with ice and add tap water. Set aside.

      In a medium lidded to a pot, add a steamer basket and fill the pot with 1 inch of water.

      Bring water to boil over high heat.

      Add eggs to steamer basket and close the lid. Let it cook for 7 minutes.

      Remove eggs from heat and place them in the ice bath until cool to the touch.

    • 2. Dressing and Plating

      Whisk EVOO with a dash of miso vinegar. Adjust to taste.

      Add a few pieces of the oyster per person.

      Peel egg shells. Then carefully remove egg whites to leave the yolk intact.

      Save the egg whites for another dish and place the yolk next to the Oyster pieces.

      Add one or two fennel fronds to the plate.

      Drizzle the miso vinegar-EVOO dressing over the plate.

      Add a pinch of maldon over the yolk and a pinch of espelette on the plate and serve.

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    Ekone Oyster Co Original Smoked Oysters 85 gr.

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