The Chicken or the Egg

Preheat the oven to Th 5 / 150°C without convection.

Cut the chicken into small pieces, then chop it thinly in two batches using the Extra Chef.

In the Extra Chef, combine the whole quantity of chicken with the egg whites and blend.

Add the heavy cream and blend again until you have a smooth, uniform consistency. Add the salt and pepper and mix a few more seconds.

Set the SBF Cocoon on the cold oven rack and divide the mixture from the Extra Chef into the eight cavities. Gently stir the mixture in each cavity with the tip of the Silicone Spatula Thin to avoid air bubbles, then flatten the top surface.

Place the rack with the SBF Cocoon at the lowest level in the oven and bake for approx. 20 min. Allow to stand for 10 min. and unmold.

Using the Speedy Chef, whisk the egg yolk with mustard, saffron, salt and pepper. Then add the oil through the funnel while whisking continuously. Continue to whisk until you have a smooth, stiff mixture.

Using the Decorating Bag, set the mayonnaise on the half egg whites to create a fake egg yolk. Serve on a green salad with a rustic toasted bread.