-
1
Take a bowl and beat the eggs. -
2
Pour 3 times half an eggshell of warm water and stir evenly. -
3
Skim off air bubbles. -
4
Steam over high heat. -
5
Cut the foie gras into small pieces. -
6
Fry the foie gras without oil in the pot. -
7
Pour the foie gras onto the steamed egg custard. -
8
Picture of finished product.