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Le Cordon Bleu News, 03/25/2015
Eggs cooked at a low temperature, crisp vegetables with salt
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About this recipe

Amongst the many different techniques for cooking eggs, cooking at a low temperature is one of the most advanced and is greatly appreciated by cuisine Chefs. This method of cooking produces an egg with an extremely delicate and soft texture.

Recipe - Eggs cooked at a low temperature, crisp vegetables with salt

Serves: 4

Preparation time: 1 hour
Cook time: About 1 hour 
Total time: About 2 hours

In this recipe:

  • Eggs
  • Plum
  • Carrots
  • Aspargus
  • Radish




Principal ingredients
4 eggs
Crisp vegetables with salt
2 yellow carrots
4 yellow cherry tomatoes
150 g peas
10 French green beans
8 wild aspargus
4 snow peas (mange-tout)
4 round radishes
2 baby zucchini
2 poivrade artichokes
juice of 1 lemon
100 ml olive oil
New Zealand spinach leaves
100 ml olive oil
5 g "fleur de sel" sea salt
Plum jelly
200 ml plum juice
2 g agar-agar

10 g black truffles, chopped
1 packet shiso
pansy flowers
yellow celery sprigs
4 baby yellow tomatoes
10 g black truffles, chopped

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  1. A number of techniques are possible for cooking eggs at a low temperature, depending on the equipment at your disposal:

    - In an immersion heater: Heat the water to 64 °C, delicately place the eggs in the water and cook for 1 hour.

    - In a saucepan: Heat the water to 64 °C, use a thermometer to get a precise temperature and place the eggs in the water.
    Cook for 45 minutes at 64°C making sure that the temperature remains as stable as possible.

    - In a fan-assisted oven: Pre-heat the oven to 65°C, position the eggs on a baking sheet and bake at 65°C for 1 ½ hours.

  2. Wash and peel the yellow carrots. Peel the cherry tomatoes, shell the peas and trim the French green beans. Prepare and cook the wild asparagus:  Bring a large pan of salted water to the boil and cook the wild asparagus for 2 - 5 minutes or until tender.  Transfer the wild asparagus to cold water immediately in order to maintain their green color.
  3. Cook the yellow carrots, French green beans, snow peas (mange-tout), baby zucchini and peas separately in boiling salted water. Refresh immediately in a bowl of iced water.
  4. Cut off the wild asparagus tips. Cut the radish using the “curving” technique. Make 4 small lengthways (slits) cuts in the radishes and cut the baby zucchini at an angle. Slice the yellow carrots in two.
  5. Peel and turn the poivrade artichokes, cut in half and rub with lemon. Heat the olive oil in a saucepan, add the artichokes and sweat for 2 – 3 minutes, deglaze with lemon juice and season with a pinch of salt. Cover and cook over a high heat for approximately 10 minutes to allow the oil and the citrus to emulsify. Toss the poivrade artichokes by shaking the pan every now and again. This technique is called cooking “à la Grecque”.
  6. Plum jelly: Heat the plum juice, add the agar-agar and combine. Pour onto a baking sheet to a thickness of 2 mm then cut out 4 circles. Cut out the inside of the circles using a round pastry cutter to create an openwork effect and set aside.
  7. To serve: Carefully peel the eggs that have been cooked at a low temperature and position on a plate.  Sprinkle chopped black truffle on top of each plated egg and top with a large circle of openwork plum jelly.  Combine all the vegetables and the New Zealand spinach leaves, season with a drizzle of olive oil and fine “fleur de sel” sea salt then carefully add to the plate and top with a small circle of plum jelly.  Decorate with shiso, pansies, yellow celery sprigs and baby yellow tomatoes. 

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