🥚 Perfect 63°C egg

4 servings · prep 5 min · cook 45 min

Ingredients

• 4 extra-fresh eggs
• Purée or soldiers
• Herbs
• Salt, pepper
• Truffle oil (optional)

Method

1. Immerse the eggs (in shell) in a 63–64 °C bath.
2. Hold 45 min at a stable temperature.
3. Gently peel the eggs.
4. Serve on a purée or with soldiers.

Adapted from Cuisine gastronomique

Open this recipe in Fogar — shopping list, pantry, weekly menu