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Egg 147 with Mashed Banana, Passion Fruit and Caviar - Huevo 147 con Puré de Plátano, Fruta de la Pasión y Caviar

Makes 8 servings.

Cook Time: 20 minutes

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Uruguay caviar or other high-quality caviar

fresh passion fruit

olive oil

Maldon salt

For the egg:

10 quail eggs (kept at room temperature)

1 gallon water

For the banana:

1 banana, ripe

1/2 tsp lime juice



Bring the water temperature in the bain-marie 150 degrees F. Place the eggs in the basket and submerge in the water. Cook for 20 minutes. Remove the eggs from the water and let sit for 5 minutes.


In a mortar or cup, mash the banana with a fork until fairly smooth. Add the lime juice and mix to combine.

To serve:

In the center of a very small plate, spread a thin layer of banana puree in a circular form, about 1.2 inches in diameter. Carefully spread out a thin rim of caviar around the outer edge of the banana puree. Randomly place about 5 passion fruit seeds on top of the puree. With a paring knife, lightly tap to crack a small ring around the blunt end of the egg. Peel away the shell, being careful not to damage the egg. Carefully shake out the egg onto the banana puree. If the egg is stubborn in coming out, with a very small spoon, nudge out the egg. Lightly drizzle olive oil on and around the egg. Place a pinch of maldon salt on the egg. Serve.

José Ramó Andrés, Jaleo, Washington, D.C.
Recipe courtesy of Spain GourmeTour magazine

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