Ei Surprise

Egg surprise

In this surprise it's «Der scharfe Maxx» that muscles in on the act! Swiss, Michelin-starred chef Christian Kuchler adds a sophisticated twist to his Egg Surprise recipe by combining it with black morels, fresh garden peas, and a shot of Cognac. «Der scharfe Maxx» ensures the right level of spice and feistiness. Just right for tempting your guests' taste buds on a special occasion!

  • Breakfast and brunch

Ingredients

serves 6 Personen
4 piece shallots, cut into small cubes
6 piece large raw eggs
150 ml full-fat cream
120 g black morels
120 g fresh garden peas
1 sprig flat-leaf parsley
50 g floury potatoes
5 dl milk
125 g butter
25 g white flour
100 g «Der scharfe Maxx»
salt, pepper, nutmeg, Cognac

Preparation

  1. Making the espuma

    Cook the potatoes in their skin, then remove the skin and set the potatoes to one side.

    Melt 25g of butter in a high-sided pan. Slowly pour in 25g of flour. This forms the roux. Set this to one side.

    Bring 5 dessert spoons of milk to the boil and add it to the roux immediately. This forms a béchamel sauce. Simmer for 20 minutes, stirring constantly.

    Next, put the béchamel sauce, cooked potatoes, salt, pepper, nutmeg, 100ml of cream, and 100g of “Der scharfe Maxx” cheese into the mixer and mix well.

    Pass the mixture through a finely meshed sieve and pour into a Kisag whipper. Keep warm at 70°C.

  2. Making the scrambled egg

    Take the top off the eggs with an egg cracker or egg topper. Beat the inside of the egg in a bowl together with the finely chopped parsley and season to taste.

  3. Preparing the morels

    Important! Thoroughly clean the morels several times in hot water to remove the sand. Next, sauté them in a frying pan together with butter and the finely chopped shallots.

    Deglaze with a shot of Cognac.

  4. Preparing the peas

    Shell the peas and blanch them in salted water for two minutes.

    Place them immediately in ice-cold water and drain.

  5. To serve

    For best results, place the eggshells in eggcups. Then add the egg mixture to the pan, cook the scrambled egg, and fill the eggshells.

    Lightly sauté the peas and morels in a pan and add these to the eggshells as well.

    Top the filled eggshells with the espuma.

    A few finely sliced chives or parsley leaves can be used as a garnish.

Recipe from

kaeserei-studer-rezepte-portrait-christian-kuchler_geschnitten
Christian Kuchler

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Cheese types used

Werbegrafik für den Käse «Der scharfe Maxx»
Käselaib Der scharfe Maxx
«Der scharfe Maxx»

In 2003, Studer cheesemakers gave the world a new cheese that didn’t hold with noble restraint. «Der scharfe Maxx» proved to be confident, assertive, and even somewhat cheeky – and, thanks to its refreshing personality, was quickly surrounded by friends. Produced with love, passion, and Swiss raw milk, «Der scharfe Maxx» is a natural, aromatic, and utterly delicious cheese for connoisseurs. Its melt-in-the-mouth texture and extra-tangy taste make this cheese an absolute culinary joy.

Food-Fotografie mit Käseplatte
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