62°C Eggs
This is the best and easiest way to cook eggs that have a super-soft structure. Use fresh free-range eggs for the best results.
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Ingredients
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As needed: |
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free-range eggs, as fresh as possible |
Preparation method
- 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.
Serving suggestions
- In a composition with white asparagus.
- In a composition with components of potato mousseline and shaved truffle.
- As a component in a Caesar salad.