63°C egg

Recipe from: 30 October 2014
recipes, eggs, gourmet

Ingredients 38
Servings 5
Time 00:30

Ingredients

  • 5
    whole eggs
  • 60
    ml
    white wine vinegar
  • WHITE AND GREEN ASPARAGUS:
  • 2000
    ml
    water
  • 10
    g
    Khoisan salt
  • 60
    ml
    lemon juice
  • 100
    ml
    butter
  • 500
    g
    white asparagus, trimmed and cleaned
  • 200
    g
    green asparagus, trimmed and cleaned, raw
  • 10
    g
    Khoisan salt
  • 6
    g
    white pepper
  • SPRING VEGETABLE SALAD:
  • 100
    g
    radish, cut into quarters
  • 100
    g
    baby carrots, but into halves
  • 100
    g
    micro spring onions
  • 60
    ml
    lime vinaigrette
  • 10
    g
    Khoisan salt
  • 6
    g
    white pepper
  • LIME VINAIGRETTE:
  • 15
    ml
    Dijon mustard
  • 60
    ml
    white wine vinegar
  • 125
    ml
    vegetable oil
  • 2
    limes, zest and juice of
  • CELERIAC PUREE:
  • 300
    g
    celeriac, baked, off cut pieces
  • 80
    g
    white onion, thinly sliced
  • 100
    g
    apple, peeled and sliced
  • 10
    g
    garlic
  • 20
    g
    butter
  • 100
    ml
    milk
  • 100
    ml
    cream
  • 10
    g
    salt
  • 6
    g
    white pepper
  • 1
    piping bag
  • TOASTED HAZELNUTS:
  • 100
    g
    hazelnuts
  • 10
    g
    Khoisan salt
  • 1
    vacuum bag, medium
 

Method

01:00
 
For the egg:

Switch sous vide bath on 63°C and place egg in and sous vide for 1 hour. After one hour place in ice water and refresh.
Crack egg open into vinegar water and pouch for 30 seconds.

For the white and green asparagus:

Bring water, salt, lemon juice and butter to a simmer in a large pot. Lower the trimmed and cleaned white asparagus into the simmering water.

Cook the white asparagus in the simmering water for at least 3 minutes. A fork needs to go through it and come out clean it must not be crunchy like green asparagus. Remove from the water straight into a medium pan with butter, salt and pepper.

Serve straight from the pan onto the plate.

For the spring vegetable salad:

Mix together with vinaigrette just before serving.

For the lime vinaigrette:

Combine the mustard, vinegar, orange juice and zest in a blender and blend at medium speed for 15 seconds. While the machine is running slowly add 125ml of oil. Transfer the vinaigrette to a mixing bowl and whisk constantly and at a steady stream add the remaining oil.

For the celeriac puree:

In a sauce pot sauté the sliced onion and garlic in butter to translucent. Do not colour. Add the celeriac and apples then sauté with onions for 5 minutes.

Transfer to the sauce pot and add the milk, cream, salt and pepper. Cook for +-10minutes and test if it is soft and tender to puree. Blend to a fine purée and strain through a fine stainless steel mesh sieve. Reheat to order.

For the toasted hazelnuts:

Toast Hazelnuts in a hot oven until golden brown, season with salt and leave to cool. Once cooled blend into a crumble.

Recipe reprinted with permission of Chef Christo Pretorius and The Azure Restaurant at The 12 Apostles Hotel and Spa.   




 

Read more on: gourmet  |  eggs  |  recipes
 

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