This dish is inspired by the Japanese burger pattie/meat ball with an oozing centre of cheese. I did not have any cheese on hand and wanted to make something with a twist, and thought, what about a hard boiled egg?
The first version is done with a well done egg. This is topped with baked pumpkin and potato with a sweet mushroom sauce. The egg stood out as robust and firm, compared to the soft meat pattie.
The more recent version is that of a soft-centred egg. I only boiled the eggs for seven minutes. It was considerably more difficult to peel and shape. As the eggs were soft and vulnerable. But the results were great. The cross section of the meat ball is beautiful and impressive, and the collision of the different textures of egg and meat pattie is sensational.
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