Gastronomixs

Slow-cooked egg

Creation by Chris Ramakers, student of Cas Spijkers Academie, Boxmeer, the Netherlands.

Slow-cooked egg

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Ingredients

As needed:

 

fresh free-range eggs

Preparation method

  • Cook in a warm water bath at exactly 62°C for 90 minutes.
  • Immerse in cold water.
  • Use immediately in the desired dish,

Serving suggestions

  • e.g. with white asparagus.
  • Goes excellently with a potato mousseline and shaved truffle.

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