Perfect Sous Vide Eggs with Parmesan, Girolles and Crumble
Gerard Dehaye provides his take on the perfect sous vide egg. A welcome addition to any breakfast table!
Prep Time 30 Minutes
Cook Time 1 Hour
- 150g Girolle mushrooms, frozen
- 150g Girolle mushrooms, fresh
- 4 large eggs
- Espelette pepper
- 1 onion
- 1 shallot
- 50g slightly croutons or breadcrumbs
- 500g Parmesan cheese
- 500ml fresh cream
- 500ml fresh milk
- 100ml veal stock
- 20g butter
- 1 sprig thyme
- 250ml chicken stock
- Fresh parsley
- 10ml olive oil
- Salt and pepper
- Place the frozen Girolle mushrooms into a pan of boiling water for 20 seconds or until they reach room temperature. Set aside.
- Clean the fresh Girolles to remove any dirt. Thinly slice the shallot. Add half the butter to a saucepan before adding the shallot. Add the Girolles and cook them until almost all water has evaporated from the pan. Add a little veal stock and gently chop the Girolles. Add the chopped parsley and season to taste before setting aside.
- In a separate saucepan over a high heat, add the other half of the butter and olive oil. Add the fresh Girolles and sauté until browned. Season with the Espelette pepper before setting aside.
- Fill your sous vide water bath with water and preheat to 63°C (145.5°F). Place the eggs into the water bath and cook for 1 hour to obtain the texture of the perfect egg.
- While the eggs are cooking, sweat the onion with a little olive oil in a medium saucepan, before adding half of the shaved Parmesan, chopped thyme, fresh cream, chicken stock and seasoning. Bring to the boil and simmer for 15 minutes, ensuring the Parmesan is well melted.
- At the end, add the remaining Parmesan and combine. Strain the contents of the saucepan through a sieve before adding to a cream dispenser with two gas cartridges.
- Warm the mushrooms and place them at the bottom of the bowl. Add the Parmesan foam before adding the perfect egg on top. Add the remaining roasted Girolles and dust over the crushed croutons. Decorate with fresh herbs.