Egg in Egg

Method

1. Take the goose or duck eggs and carefully cut off the top to create a lid. Empty the eggs into a bowl, keeping the shells intact.
2. Separate the egg whites from the yolks. Set the yolks aside.
3. Add a splash of water to the egg whites and beat lightly with a fork or whisk to break them up.
4. In a non-stick pan, melt a knob of butter with a drizzle of extra virgin olive oil over low heat.
5. Pour in the beaten egg whites and cook gently, stirring continuously with a spatula, until they form a soft scramble (like scrambled eggs). Do not overcook.
6. Add the reserved egg yolks and gently fold them into the whites, cooking for just a few seconds. Remove from heat.
7. In another pan, heat a drizzle of olive oil and quickly sauté the peeled shrimp until pink. Add a spoonful of shellfish butter (if using), a splash of spicy oil, and chopped parsley. Toss to coat.
8. Take the empty egg shells and fill each one with the scrambled egg mixture, leaving some room.
9. Top with three cooked shrimp per shell, then sprinkle with a mix of chopped hazelnuts, walnuts, and macadamia nuts. Add a few salmon roe (fish eggs) on top.
10. Place the filled eggs on a baking tray and put them in a preheated oven (around 180°C) for a few minutes just to warm through and melt the butter.
11. Serve the egg in its shell with the lid on or alongside, garnished with additional salmon roe and nuts if desired.