Empty Eggshells
Based on:
TypeSide dish
Serves4 people
DateSeptember 3, 2026
Halved empty eggs on lentils: a visible shortage on your plate.
A sober side dish: halved, hollowed eggs on a bed of simple lentil salad. The empty shells reference the falling birthrate: much space, little filling. The image is direct, the taste subtle and nourishing. Sobriety and a sense of shortage are key.
Ingredients
- 4 eggs
- 200 g lentils (canned or pre-cooked)
- 1 small red onion
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 bunch parsley
Method
- Boil the eggs hard (8 minutes), cool in cold water and peel carefully.
- Slice the eggs lengthwise. Scoop out the yolks and reserve for another dish.
- Rinse the lentils and drain.
- Finely chop the red onion and roughly chop the parsley.
- Mix lentils, onion, parsley, olive oil, vinegar, salt and pepper into a simple salad.
- Spread the lentil salad on a platter.
- Place the empty egg white halves, hollow side up, on the lentils in a scattered pattern.
- Serve immediately so the image of empty shells remains visible.
Serving notes
- Serve on a white platter for extra contrast.
- Add some extra parsley around the shells for a 'empty nest' effect.