Slow-cooked egg

Cooking the eggs at a low temperature gives them a super soft texture. Use fresh, free-range eggs for best results.

Recipe for 25 eggs.

Slow-cooked egg

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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.
  • In a composition with e.g., celeriac, mushroom and smoked Jerusalem artichoke.

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