Hello!

These past days consisted of eating…seriously. It seemed like an eating contest with the amount of food we ate. We didn’t eat much the night of the 24th however, the 25th was completely different.

We made eggs filled with langoustine, they are preeeetty good so, whenever you would like to impress someone, you can go with this dish.

(You should know how many guests or family members will be attending so you can make sure you have enough ingredients).

1. To start, we boiled 18 eggs, 10-minute countdown as soon as the water starts boiling because you’ll need the yolks later on. (We were 5 on the 25th of December, knowing we would eat more the next day. That’s why  we decided to boil 18 eggs). Once the eggs are cold, peel them carefully and cut them longwise. Put the yolks in a bowl and the egg whites on a plate.

2. Soon after, we cut 3 small onions (or a big onion if you have one) diced quite small and lightly fried them. Important: do not fry the onions too much because, on the next step, you may end up burning the onions and no one wants a filling that tastes a bit burnt, it can ruin the flavour.

3. As soon as the onions are starting to get very lightly brown, add a kilogram of langoustine (about 20 to 24) and a little bit of salt. Important: do not fry the langoustine for too long or they’ll be dry. The “trick” is cooking them enough so they are yummy and tasty but not too much or they’ll be dry and they won’t be as good.

4. Once the langoustine are ready and at room temperature, you peel them (separate the head and legs from the body and peel the tail), cut them in quite small pieces and add them to the bowl with the yolks. Important: Don’t throw away the oil of your pan where you fried the onions and the langoustine. You need it for the next step.

5. And now, you create the filling mixing the oil from your pan with the onions, the yolks, the langoustine and homemade mayonnaise in the bowl. The filling mustn’t be too dry but at the same time, not too soft or damp. It has to be tender but a bit solid because you don’t want the filling to fall from the egg. It’s difficult to explain. Important: add mayonnaise a little bit at a time. If not, it can be very heavy and with half an egg you’ll have enough.

6. When the filling is ready, with a teaspoon, take a little of the mixture and put it as a replacement where the yolk was, as you can see at the image below.

7. Put the eggs on a big plate and…. you are good to go. That’s it.

It might take a bit of practice, don’t worry if you don’t have the result you were expecting in the first try. Keep trying and never give up!!!!

Hope you liked it and let me know in the comments below how it went!

See you later!

For more guidance, here are the images: