The Ultimate Egg Board

Skrobar’s Ultimate Egg Board

Overall Ingredients

• 1 batch Whipped Egg Yolk Butter (recipe to follow)
• 1 batch Jammy Soft-Boiled Eggs (recipe to follow)
• 1 batch Smoked Salmon Devilled Eggs (recipe to follow)
• 1 batch Classic Aioli (recipe to follow)
• 150 g mortadella, thinly sliced
• 150 g salami, thinly sliced
• A wedge of aged cheddar
• A small block of cream cheese, softened
• A wedge of parmesan
• 1 tin good-quality anchovies
• A small jar of cornichons
• Crackers, for serving
• Lightly toasted brioche and pretzel buns, for serving
• Flaky salt and cracked black pepper

Assembly of Egg Board

1. Place the whipped egg yolk butter in a shallow bowl at the centre of a large board.
2. Arrange the jammy eggs and devilled eggs around it, then nestle in a small bowl of aioli and a small bowl of cornichons.
3. Layer in the mortadella and salami, and tuck in the cheddar, cream cheese, and parmesan.
4. Fill in the gaps with anchovies, crackers, brioche, and pretzel buns.
5. Finish with a pinch of flaky salt and enjoy!

Whipped Egg Yolk Butter - Ingredients & Directions

(Makes about 1 cup)

• 250 g unsalted butter, softened
• 3 large egg yolks
• 1 tsp Dijon mustard
• Finely grated zest of 1 lemon
• 1 tsp fresh lemon juice
• Flaky salt, to finish

1. In the bowl of a stand mixer fitted with the whisk attachment, whip the butter on medium-high speed until pale and fluffy, about 3 to 4 minutes.
2. Add the egg yolks one at a time, whipping well after each addition.
3. Add the Dijon, lemon zest, and lemon juice and whip for another minute until everything is fully incorporated and the butter is light, golden, and airy.
4. Taste and adjust the lemon if needed.
5. Transfer to a shallow bowl and finish with a generous pinch of flaky salt.

Jammy Soft-Boiled Eggs - Ingredients & Directions

(Makes 8)

• 8 large eggs

1. Bring a large pot of water to a rolling boil. Gently lower the eggs in one or two at a time using a slotted spoon and cook for exactly 6½ minutes.
2. While the eggs cook, prepare an ice bath.
3. Transfer the eggs immediately to the ice bath and let them sit for at least 5 minutes before peeling.
4. Slice in half lengthwise, season with flaky salt and cracked black pepper and set aside until ready to arrange on the board.

Smoked Salmon Devilled Eggs - Ingredients & Directions

(Makes 24)

• 12 large eggs
• 3 tbsp mayonnaise
• 1 tbsp cream cheese, softened
• 1 tsp Dijon mustard
• 1 tsp white wine vinegar
• Salt and white pepper
• 75 g smoked salmon, cut into small pieces
• 2 tbsp capers
• Fresh dill sprigs, to finish

1. Bring a large pot of water to a rolling boil. Gently lower the eggs in one or two at a time and cook for exactly 11 minutes.
2. Transfer to an ice bath and cool completely before peeling.
3. Slice each egg in half lengthwise and pop the yolks into a bowl.
4. Mash well with a fork, then mix in the mayonnaise, cream cheese, Dijon, and white wine vinegar until completely smooth.
5. Season generously with salt and white pepper.
6. Transfer the filling to a piping bag fitted with the tip of your choice and pipe into the egg whites.
7. Top each egg with a small piece of smoked salmon, a caper or two, and a sprig of fresh dill.
8. Set aside until ready to arrange on the board.

Note: Devilled eggs are a great make-ahead option. Hard boil and peel the eggs up to two days ahead and store them in a sealed container in the fridge. Make the filling the day before and keep it in the piping bag, sealed at both ends, in the fridge. Pipe and top just before serving for the freshest results.

Classic Aioli - Ingredients & Directions

(Makes about 1 cup)

• 2 large egg yolks, at room temperature
• 3 to 4 cloves garlic, finely grated
• 1 tsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 cup (250 ml) neutral oil, such as grapeseed or sunflower
• Flaky salt and cracked black pepper

1. Whisk together the egg yolks, garlic, Dijon, and lemon juice in a medium bowl until well combined.
2. Very slowly, drop by drop at first, begin whisking in the oil. This is the moment that requires a bit of patience - add the oil too fast and the aioli will break.
3. Once you’ve incorporated about a quarter of the oil and the mixture starts to thicken and emulsify, you can begin adding the oil in a thin, steady stream, whisking constantly.
4. Continue until all the oil is incorporated and the aioli is thick and glossy.
5. Season with flaky salt and cracked black pepper.
6. Transfer to a small bowl and set aside until ready to place on the board.

Easter Egg Profiteroles

Ingredients for Pastry Cream

• 2 cups whole milk
• ½ cup granulated sugar
• 4 large egg yolks
• 3 tbsp cornstarch
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

Ingredients for Choux Pastry

• 1 cup water
• ½ cup unsalted butter, cubed
• 2 tsp granulated sugar
• ½ tsp kosher salt
• 1 cup all-purpose flour
• 4 large eggs, at room temperature

Ingredients for Decoration

• 290 g dark chocolate, melted
• 1 tbsp neutral oil, such as grapeseed or sunflower
• 100 g white chocolate, melted
• Assorted food colouring gels

Directions

1. We’ll start with the pastry cream since it needs some time to chill. Warm the milk in a medium saucepan over medium heat until just steaming but be careful not to let it boil. Meanwhile, whisk together the sugar, egg yolks, and cornstarch in a bowl until pale and smooth. Slowly pour about half the warm milk into the yolk mixture, whisking constantly to temper the eggs, then pour everything back into the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 2 to 3 minutes. Remove from the heat and whisk in the butter and vanilla. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming and refrigerate until completely cold, at least 2 hours.
2. Preheat the oven to 400°F and line two baking sheets with parchment paper. To create your egg template, squeeze a 3-inch metal ring into an oval shape, or use an Easter egg cookie cutter if you have one as a guide. Trace 10 to 12 egg shapes onto two sheets of parchment, leaving about 2 inches between each. Flip the paper ink-side down onto the baking sheets and set aside.
3. In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil, then reduce the heat to low. Add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a smooth ball. Keep stirring for another 1 to 2 minutes to dry it out slightly, you’ll know it’s ready when the dough smells a little toasty and a thin film starts to form on the bottom of the pan. Remove from the heat and let it sit for about 5 minutes to cool it slightly.
4. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy. You’re looking for a consistency thick enough to pipe and hold its shape - it should fall from the spoon in a heavy ribbon. Transfer to a piping bag fitted with a ½-inch round tip. Dab a little dough under each corner of the parchment to keep it from sliding, then pipe egg shapes following your traced outlines, filling them in as you go. Smooth the tops with a damp finger to keep the shape clean.
5. Bake for 35 to 40 minutes until puffed and deeply golden. Turn the oven off, crack the door, and let them rest inside for 10 minutes. Transfer to a wire rack and cool completely before filling.
6. When the pastry cream is cold and the shells are completely cool, give the pastry cream a good whisk to loosen it up and transfer to a piping bag fitted with a small round tip. Make a small slit in the base of each shell and pipe in the pastry cream until you feel a little resistance, that’s how you know it’s full.
7. For the chocolate coating, stir the oil into the melted dark chocolate until smooth. Dip the top half of each profiterole into the chocolate and set on a tray, chocolate side up, until dry and set. Divide the melted white chocolate into small bowls and tint each with a different food colouring gel. Transfer to small piping bags or zip-top bags with a tiny corner snipped off and decorate each egg however you like: stripes, dots, zigzags. Go wild and enjoy!