Poached Egg with Asparagus & Speck

To the average person, this seems like a breakfast/brunch/lunch item, and it is. In many tasting menus, egg is a popular course to put on towards the start of the tasting.

So here is a Sous Vide Poached Egg, Asparagus, Smoked Speck, Crispy Shallots, Grain Mustard Dressing, and Micro Parsley.

Recipe: Poached Hen Eggs

For perfect runny hen eggs:

  • Cook cold eggs in a preheated water bath at 63°C for one hour.
  • Reheat cooked cold eggs at 60°C for 15 minutes.

I say “hen” eggs because I also use duck and quail eggs. If I don’t specify what kind of poultry, default is hen eggs.

Sample dishes:

Poached Egg in Sunchoke Velouté

I love this dish – minus the preparation of sunchokes. I love sunchokes but they are the most frustrating ingredients to peel. Because of this, this poached egg was only on the tasting menu for a week.

This is a Poached Egg in a Sunchoke Velouté, Crispy Prosciutto, Sunchoke Chips, Pecans, Thai Basil Oil, and Fried Sage.

Sous Vide Egg & Mushroom Panzanella

A hearty dish on the tasting menu earlier this week. This was quite delicious (mainly because of my amazing red wine jus) and I think perfect for NYC’s current weather and season. It’s not entirely spring yet, winter still has its grip on the state of things.

This Sous Vide Egg has a Wild Mushroom Panzanella, Wintered Spinach, a Red Wine Jus, and Arugula Flowers.