Ingredients
Eggshells
12 large free-range eggs
Method
1. Using an egg topper, remove the top of each eggshell. Empty out the egg and set aside. You will need 8 eggshells but it’s useful to have a few extra to allow for breakages.
2. Place the shells in a large pan of salted water (3 per cent salinity).
3. Bring to the boil to sterilise the shells, then remove from the heat and leave to cool.
4. Take out the eggshells’ inner membrane and clean them thoroughly. Leave to dry.
Nests
8 handfuls hay
Method
1. Mould the hay into 8 nest shapes, using your hands and a pair of scissors. Place in earthenware bowls.
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Fried mushrooms
250g smoked butter
650g button mushrooms, thinly sliced
Method
1. Heat the smoked butter until foaming, add the mushrooms and fry over a medium heat until golden, crisp and completely dehydrated. This process will take at least 20min and the mushrooms should have reduced greatly (you will need 65g). Drain them thoroughly.
Egg mix
600g whole egg (taken from eggs, above)
65g fried mushrooms
1g salt
120ml whipping cream
150g smoked butter
1 tbsp chopped chives
Method
1. Place the egg, fried mushrooms, salt, half the cream and half the butter in a bowl.
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2. Set it over a pan of simmering water and heat gently until the mixture has thickened to the consistency of smooth porridge. Stir the whole time with a spatula, scraping the bottom of the bowl. The egg should be mousse-like and have very few lumps.
3. Remove from the heat and whisk in the remaining butter and cream, along with the chives.
4. Pour into the prepared eggshells and sit them in the nests. Serve immediately.
Dabbous: The Cookbook by Ollie Dabbous is out on September 10 (Bloomsbury, £50)