Serves: 6

Eggs:
Place the eggs in ice water for about 5 minutes. Meanwhile, bring a medium pot of water to a boil. Take the eggs out of the ice and gently place them all in the boiling water. Set a timer for exactly 6 minutes. Once 6 minutes have passed, immediately place the eggs back into the ice water to stop the cooking. The white of the egg should set while leaving the yolk still creamy. Once cooled, peel and set aside in the fridge until needed.

Serves: 6

Eggs:
Place the eggs in ice water for about 5 minutes. Meanwhile, bring a medium pot of water to a boil. Take the eggs out of the ice and gently place them all in the boiling water. Set a timer for exactly 6 minutes. Once 6 minutes have passed, immediately place the eggs back into the ice water to stop the cooking. The white of the egg should set while leaving the yolk still creamy. Once cooled, peel and set aside in the fridge until needed.

Gently whisk the egg whites in a bowl until somewhat aerated. The aeration allows the cornstarch to incorporate more evenly. Whisk in the cornstarch until there are no lumps, and season with salt.  

Place the breadcrumbs in a different bowl. Now, take the eggs and submerge them in the egg white and cornstarch slurry. Take the egg and place it in the breadcrumbs and toss until completely coated. Fry the eggs in a fryer at 375°F until golden-brown. Remove immediately from the oil and place on a paper towel and season with salt.

Caper relish:
Whisk together the Dijon mustard and the white-wine vinegar. Next, slowly start to drizzle in the olive oil while whisking vigorously. Once the base is fully emulsified, add all the other ingredients and stir. Season with salt and pepper to taste.

Fines herbes:
Mix all the ingredients together. Dress the salad with the olive oil, vinegar and season with salt and pepper. Use immediately upon dressing the salad.

To plate:
Place a little bit of the caper relish on the plate. Next add the crispy hen egg and finish with a little of the fines herbes salad.