Marmulstein starts by soft boiling his eggs and immediately immersing them in ice water to stop the cooking process; the goal is yolks that are ever so slightly runny, rather than cooked all the way through. To make the boudin, he cooks pork shoulder with pork liver, celery, onions, poblano green chile peppers, and plenty of spices. Once cooked through, he then drains the meat, reserves the liquid, and grinds everything together in the food processor. Next, he combines the meat mixture with cooked rice, then gently encases each egg. The eggs are then tossed in flour and bread crumbs before getting fried until golden brown and crisp. To serve, he cuts them in half and tops them with the rémoulade and a sprinkle of salt.