Perfect egg at 62°

 


Perfect egg cooked at a low temperature at 62°

Ingredients

4 organic eggs

300 g oyster mushrooms

300 g eryngii mushrooms

300 g shiitake mushrooms

300 g chanterelles

200 g white mushrooms

2 zucchini

50 g butter

300 g snow peas

70 g Vene Cress

20 g fleur de sel

10 g Kerala pepper

Preparation

PERFECT EGG

Cook the eggs at a low temperature in water at 62°C (use a thermometer).

MUSHROOMS

Prepare the eryngii and shiitake mushrooms and fry them in a frying pan. Cook the chanterelles separately for perfect cooking. Cut the white mushrooms into thin strips. Season them with fleur de sel and kerala pepper.

ZUCCHINI

Cook the zucchini in a mushroom broth, then sauté them in butter.

TRAINING

Arrange the plate harmoniously, with the mushrooms in the center of the plate, place the egg gently on top of the mushrooms. Place the Vene Cress. Arrange the white mushrooms around the plate, and the zucchini with the chanterelles.

 

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