Creation by Chris Ramakers, student of Cas Spijkers Academie, Boxmeer, the Netherlands.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,950 components and hundreds of compositions!
fresh free-range eggs
- Cook in a warm water bath at exactly 62°C for 90 minutes.
- Immerse in cold water.
- Use immediately in the desired dish,
- e.g. with white asparagus.
- Goes excellently with a potato mousseline and shaved truffle.