For these holidays, I absolutely wanted to test the perfect egg. It was at the restaurant that I discovered this little marvel. It was served with a truffle juice and it was simply delicious.
Cooking the egg at 64°C for 1 hour produces a creamy yolk and a just-set white. Inevitably, we do not necessarily have in our kitchen the equipment necessary for such precise cooking.
This is Greg which made me want to test the Companion. Just set the device to 65°C, and let it go. I obtained a very nice cooking.
To accompany this egg, I simply prepared a parsnip cream. I find that this vegetable has a very fine taste.
And because this recipe is a party appetizer, I added a little caviar.
Perfect egg, parsnip cream:
4 eggs (farm)
500 g of parsnips
salt, white pepper
Fill the Companion bowl with the mixer 2/3 full with water.
Heat for 12 minutes at 65°C, speed 1.
Carefully add the eggs and cook for 1 hour at 65°C.
Peel and cut the parsnip into pieces.
Put them in a saucepan with the milk and a little water to cover them.
Salt and cook for about 30 minutes over low heat.
Collect the parsnip pieces and mix them with a little cooking liquid.
Add the cream. If necessary, adjust with a little more cooking liquid. We must have a consistency between mashed potatoes and soup.
Serve the cream hot, with an egg and a little caviar.
To serve the egg, simply break it over a large half and gently place it in the center of the plate.
To finish: I really want to test the cooking of the perfect egg in the oven. For now, I just put a pan of water in my oven. I started setting the oven at 65°C, but the water temperature went down to 50°C. It takes a few adjustments, and it’s certainly more around 85°C that I’m going to have to put my oven on.
Now I have to try with eggs…
Caviar is the festive touch to a simple and inexpensive starter. It is absolutely not obligatory and it can be replaced by other fish eggs. Frankly, it will be just as good.
By going to my instagramhowever, you will have the opportunity to win a box containing caviar in particular.