- Preheat the sous vide bath to exactly 62°C.
- Place the eggs in the bath and cook at exactly 62°C for two hours.
- Shock the eggs by immediately transferring them to ice-cold water.
- Carefully peel the eggs and use in the composition of your choice.
- In a composition with white asparagus.
- In a composition with components of potato mousseline and shaved truffle.
- As a component in a Caesar salad.