Smoked 63 degree egg with prosciutto crumb, crispy diced potatoes, asparagus & herb salad

Introduction:

The smoked 63 degree Egg is my favourite recipe from the archives of Le Cordon Bleu. This is my variation to the original recipe. A dish which can be served as an entree or during an evening high tea. It is delicate, smoked with flavour and can take the spotlight of any menu.

This style of cooking is used in fine- dine establishments as they are technical and needs finace. However, certain techniques, if followed, can make it easy to make it at home.

So, let's get ready to elevate your cooking to the next level.

Ingredients:

Eggs Whole - 2 no.
Prosciutto Sliced - 10 slices
Whole Almonds- 5 gm
Sunflower seeds- 5 gm
Flax seeds- 5 gm
Pumpkin seeds- 5 gm
Lemon - 1no.
Flake salt - As per taste
Peeled Potatoes- 1 no.
Thyme - 1/2 bunch
Garlic sliced - 10 gm
Duck Fat - 30gm
Curly Parsley- 1/2 bunch
Asparagus - 2 no.
Micro Herbs- 5 gm
Smoking gun with applewood flavour

Method:

stage 1- Preparing the Egg:

In a sous vide, carefully place eggs at 63 C and cook for 90 minutes.

If you don’t have a sous vide machine, place boiling water in constant temperature, place a probe and place your eggs. This process is time consuming and results may not be accurate.
Once cooked, rest for 5 minutes.
Gently tap the eggs and remove the shell.
Serve immediately.

stage 2- Prosciutto crumb

Preheat the oven at 180C.
In a brown chopping board, dice (3mm * 3mm) prosciutto slices and roast in the oven for 12 minutes or until crispy.
Simultaneously, toast almonds, sunflower seeds, flax and pumpkin seeds till completely dried out (Approx. 8mins).
Once cooled, blitz the nuts & seeds into a coarse mixture in a robot-coupe.
In a mixing bowl, combine all ingredients with diced prosciutto with lemon zest and flake salt.

stage 3- diced potatoes

Cut potatoes into macedoine (½ inch cubes) and deep fry till golden brown.
On a roasting tray, arrange fried potatoes with thyme, sliced garlic and duck fat.
Don’t season it just yet.
Cook at 180 C for 15-20 mins till cooked inside.
In a mixing bowl, season and garnish with parsley.

stage 4- assembling the dish

In boiling water, blanch the asparagus for 4 minutes and cut into 2 halves.
Arrange the prosciutto crumb on the left side of the plate, place a bed of potatoes in the centre.
Place the 63 degree egg on the bed of potatoes and asparagus on either side of the egg.
Garnish with micro- herbs or edible flowers.
Fill the smoking gun with applewood chips, light it and aim at the centre of the plate. Place a glass dome on top for 5 minutes for a concentrated flavour.
Serve warm.