A simple recipe for poached eggs, which won a prize at the main culinary competition.
There are many ways to prepare a poached egg and dishes with it, but interesting recipes appear again and again. This year, chef Sebastien Gibran won a silver medal at the Bocuse d'Or competition for his Scandinavian brunch based on poached egg 65°C with asparagus and hollandaise cream sauce. Let's find out the recipe for this dish and how to prepare it at home.
When Sebastian Gibran was preparing for the competition, he only spent several days experimenting with cooking eggs at different temperatures. As a result, I came to the conclusion that cooking at a temperature of 65 degrees gives the desired consistency: the yolk keeps its shape and turns out to be uniform, delicate in texture. The key factor here is a low temperature, stable for a long time (4 minutes). Hence the name of the recipe " Poached egg 65°C". The chef cooks them right in the shell - it's very convenient.
It is easy to make such an egg in a professional kitchen - there are all the accessories for this. Special cooking panels with a temperature probe have appeared for home kitchens. In any case, the egg itself can be cooked however you like.
For the sauce, you need to take 3 g of butter, 2 egg whites, 2 eggs , a pinch of salt and the juice of 1 lemon. Heat the butter in a saucepan: again, if you want to follow the recipe in detail, the important temperature is 60 degrees. Pour the sauce into a cooking siphon, adding salt and lemon juice. Leave the siphon to warm in a pan of water at a temperature of 60 degrees until serving.
For the oil, you will need 75 g of young pine leaves, 50 g of spinach leaves, 250 g of rapeseed oil and a pinch of salt. Place all ingredients in a vacuum oven bag. Place it in an oven heated to 60 degrees for 5-10 minutes. Mix the finished mass well in the bag, and then strain it through a fine sieve. According to this recipe, you can make green oil with any herbs, for example, parsley.
Asparagus and other green vegetables such as broccoli are best steamed rather than boiled. First, steam allows you to preserve useful substances - they do not remain in the water, which is drained during cooking. Secondly, only by steaming can they be cooked to the al dente state - a little crispy. However, it doesn't matter how you cook asparagus, the main thing is not to cook it for too long, the optimal time is 4-5 minutes. Salt and olive oil are added last, when serving.