Egg Blancmange with Chanterelles

This reipce from Jean-Francois Piege is really an easy technical feat that looks complex and difficult.  Rich egg yolk, chives, and chanterelles, you cant go wrong. Other mushrooms that would work well would include morel or lobsters. In his original recipe, he uses black truffle in the egg whites and garnish which is sublime classic combination. However, most of us are not privy to that sort of foraging and cash, so substitues can be made.

Start with "real" eggs. You''ll notice
the white is a big blob around the yolk, hugging it. This happens with very fresh eggs, and makes the whites stiffen better. Also use ONLY room temperature eggs.

 To the left is everthing for the eggs. They only take 4 minutes in the oven and everything can be prepared like this 30 minutes in advance.

1. Butter ringmolds (I lined mine with smoked ham, but not necessary)
2. 2 Eggs seperated
3. Chopped herbs

Whip room temperature egg whites and some salt just until they barely hold shape (soft peaks). Dont overwhip! Gently mix in chives.

Spoon some egg mixture into mold, and using the back of a spoon, make an indentation. Carefully place egg yolk on top, and cover with more egg whites to top of the rim. Using a back of a knife, smooth over top for a flat surface. Bake on a sheetpan for 4-5 minutes at 375.

The yolk will still be runny, but warm. When they come out of the oven, let them rest a second, and run a parring knife around inside to release.

Gently place in the center of the plate, and spoon some braised chanterelles and their juices around the outside. Garnish tops with a little chopped radish.