Hard-boiled eggs: melt-in-your-mouth texture and structure
Hard-boiled eggs add sweetness, a melt-in-your-mouth texture, and structure to the verrine. Chopped or finely diced, they create a rounder texture that softens the overall effect. Their yolks also give a lovely warm color to transparent verrines.
Use fresh eggs, but not too fresh, ideally straight from the refrigerator.
