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

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.