Slow Cooked Egg with Caviar & Asparagus
The humble egg is an extremely versatile ingredient. This simple recipe is ridiculously easy, looks great and the sous-vide cooked egg will make it out of this world!
What you'll need
4 free range eggs
175g (6 oz) asparagus spears, trimmed and washed
Salt and black pepper
5g (1 tsp) black caviar
What to do
1 hour 15 minutes before
Set Codlo to preheat water bath to 63.5°C (146°F) with 1 hour cooking time.
Once target temperature is reached, use a spoon to gently place the eggs in the water bath to cook.
5 minutes before
Warm the plates in preparation for plating.
Blanch the asparagus for 2-3 minutes, depending on thickness. Shock them in ice cold water, drain and divide equally among serving plates.
Carefully crack the egg on top of the bed of asparagus. Season with salt and black pepper, to taste.
Finally, add 2.5g (1/2 teaspoon) of caviar on top of the egg and serve immediately.
Notes & tips
Instead of caviar, you could serve the eggs with homemade hollandaise sauce and a crusty toast (to mop up the lovely sauce!).