63°C egg
5 servings
Prep: 30 mins,
Cooking: 1 hr
Try this sous vide recipe at your next dinner party!
Rate this recipe
Recipe Disclaimer
Tap for method
Ingredients (32)
5 | eggs — whole |
60 ml | vinegar — white wine |
WHITE AND GREEN ASPARAGUS:
2000 ml | water |
10 g | salt — Khoisan |
60 ml | lemon juice |
100 ml | butter |
500 g | asparagus — white |
200 g | fresh asparagus — trimmed, cleaned |
10 g | salt — Khoisan |
6 g | white pepper |
SPRING VEGETABLE SALAD:
100 g | radishes — cut into quarters |
100 g | baby carrots — baby, halved |
100 g | micro greens — spring onions |
lime vinaigrette
10 g | salt — Khoisan |
6 g | white pepper |
LIME VINAIGRETTE:
15 ml | Dijon mustard |
60 ml | vinegar — white wine |
125 ml | vegetable oil |
2 | lime — zest and juice |
CELERIAC PUREE:
300 g | celeriac — baked |
80 g | onion — thinly sliced |
100 g | apples — peeled, sliced |
10 g | garlic — cloves |
20 g | butter |
100 ml | milk |
100 ml | cream |
10 g | salt |
6 g | white pepper |
1 | piping bag — n/a |
TOASTED HAZELNUTS:
100 g | hazelnuts |
10 g | salt — Khoisan |
1 | vacuum bag, medium |
Tap for ingredients