Fancy low-temperature cooked egg

Have you ever cooked eggs using the Sous-Vide method? Vacuum cooking in a water bath at relatively low temperatures is dead easy. And the results are fantastic. Fine Iberian ham and homemade crispy potato chips are an excellent side dish

Ingredients (for 4 pers.):

  • 4 eggs
  • 1 medium potato
  • Salt
  • Olive oil
  • 80 g Acorn ham of black pork


Heat the water in the Sous-Vide pot to 65 degrees. Add the eggs and cook for 35 minutes. At the same time, wash the potatoes, cut them into wafer-thin pieces with the skin or grate them.Place them in a bowl with cold water, add a little salt and stir gently to wash out the potato starch. Strain, place on a tea towel, dry well with kitchen paper. Heat enough oil in deep fryer or pot to max. 170 degrees. Add the slices one by one. The pieces shouldn’t stick together. If they are golden-brown crispy fried, take them out, drain the fat on kitchen paper and season them. Take the egg out of the water, whip it in a small bowl for each person, serve with ham, potato chips and if you wish, truffles and herbs.

Don’t have a sous vide device? Don’t panic you can also poach the eggs: boil water in a saucepan and beat the egg in a small bowl. Remove the pot from the heat, stir the water with a spoon or whisk in one direction to form a small whirlpool in the water. Stop stirring and add the egg. The egg white wraps itself around the egg yolk. Take them out after three minutes.

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