For 4 people
Boil water and add a little vinegar
Cook the hard eggs in boiling vinegar water for 10 minutes
Then separate the yolks and whites from the hard eggs
Crush the egg yolks, put aside
In a pressure cooker or a steam cooker, cook the leeks for 15 minutes
Pour oil and vinegar in a bowl
Add the shallot and egg yolks crushed in the bowl
Using a wooden spoon, mix the vinaigrette until a homogeneous mixture is obtained
Cut the egg whites into pieces and add them to the vinaigrette
Serve the leek whites still lukewarm in a plate each
Coat everything with vinaigrette, then taste as a starter during your lunch or dinner.
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