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Elaboration

Cook eggs inside their shell at 63ºC for 60 minutes - this can be done either in the oven or using a circulator; keep them in a hot bath of 50ºC until being served; crack them open gently over a small bowl so to preserve its integrity when about to serve, seasoning with salt and pepper; 

Fry breadcrumbs at 160º C until golden brown;...

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Elaboration

Cook eggs inside their shell at 63ºC for 60 minutes - this can be done either in the oven or using a circulator; keep them in a hot bath of 50ºC until being served; crack them open gently over a small bowl so to preserve its integrity when about to serve, seasoning with salt and pepper; 

Fry breadcrumbs at 160º C until golden brown; season to taste.

Grill asparagus lightly.

Sear mushrooms with aromatics and coconut oil, season to taste.

Heat up the green bean jus till lukewarm.

 

Plate the breadcrumbs on the bottom of a small bowl/ plate; set egg on top, mushrooms and asparagus tops next to the egg, green bean jus to garnish on the side.

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Ingredients 4 persons
  • 1 low temperature egg
  • 3 asparagus stalks (sliced lengthwise)
  • 40 g portobello mushrooms (thinly sliced)
  • 5 g each of the following aromatics
  • minced: shallot
  • ginger
  • garlic
  • 5 mL coconut oil
  • 30 mL green bean jus
  • 25 g fried breadcrumbs
  • 2 g chopped chives
  • maldon sea salt to garnish.
Recipes. The Cook & Chef Institute