Product Description
Egg Salad – Vol au Vent
Sales Channel
Not for sale as a wholesale bulk item to select customers on Vivre Gourmet
Used In Following Main Recipes
- Egg Salad – Vol au Vent
Batch Production Sizes
36 pcs
Recipe Costing
Recipe costing can be found on google sheet on Shared Drive.
Ingredients
- Fresh Egg 12 pcs
- Tomato100gr
- Celery stick 50gr
- Chive 20gr
- Grain Mustard 10gr
- French Yellow Mustard 10gr
- Mayonnaise 100gr
- Vol au Vent – Ready Baked 36pcs
- Micro Green – Mustard Green 1 pot
Preparation – Vivre
- Clean and wash Egg. Use sauce pot, Add the egg and fill with water to cover, add salt. Bring to boil for 8 to 10 minutes.
- When egg is done, immediately remove from the hot water and place egg into a bowl of Ice-Cold Water. This is to stop cooking process. When the egg is completely cool, Slice and chopped the egg
- In medium mixing bowl, combine the chopped egg with tomato, celery, chives, mustard & mayonnaise. Mix well the egg mixture to combine
- Arrange ready baked vol au vent pastry on the tray. make a hole in the center. Fill the hole with 1 tbsp of egg mixture
- Garnish with Micro green – Green Mustard and thinly sliced of chives. Arrange the vol au vent on the Canape Plate
Storage Details
- GN Pan
- Label (insert hyperlink to the label to print to use)
Shelf Life
- Chilled – 1 day
Tips