A lover of good weather and its sudden rise, the king egg has an ephemeral life and can sprout throughout the summer, although the end of August is the season.
It can be harvested as an egg (when it is still closed and when it is most appreciated) or when it has already unfolded its cap, which is a bright orange colour; its flesh is white.
They are served sautéed in a frying pan with a little butter, raw (carpaccio), or baked in the oven with garlic and parsley.
