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Le Chaudron recipe
Œufs durs fantômes
Ghost hard-boiled eggs
⏱ 20 minServes 6Easy150 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
6hard-boiled eggs
2 leavesnori
3 tbspcream cheese
1 tspfine salt
1 tspfreshly ground pepper
- 6 hard-boiled eggs
- 2 leaves nori
- 3 tbsp cream cheese
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Hard-boil the eggs 10 min in salted boiling water, cool under cold water and peel carefully.
- Slice a thin piece off the bottom of each egg so it stands up, and wipe it gently.
- Dab a tiny bit of cream cheese where the eyes and mouth will go so the nori sticks.
- Cut tiny circles for eyes and thin ovals for mouths from the nori with scissors, varying the shapes.
- Stick two eyes and a mouth on each egg, adjusting with the tip of a knife.
- Add a little pepper, stand the eggs on a platter and chill until serving.
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