Friday, January 6, 2012

63-degree Egg with truffle oil and Foie Gras Mousse

We love Sous Vide eggs. They are easy to make but never fail to impress. They are versatile to be served as breakfast, starters or even as part of main.

I have been serving the eggs with sake and mirin pork belly on my last few attempts but decided to pair with something easier to prepare for the recent year-end party and came out with this idea of serving them with foie gras mousse to give the eggs a finer and elegant touch. The truffle oil elevates the humble eggs to a whole new level and the sweetness of the jam balances out the richness of the foie gras.

The version turned out well.

This recipe makes 10 serving.


10 large eggs
1 can Foie Gras Mousse (Or Pate), cut into 10 slices
1 baguette, cut into slices and toast in oven
Fruit Jam of your choice
10 Pistachio nuts (As green as possible)
Truffle oil


Sous Vide the eggs at 63.5 degree (63.0 or 64.0 if you like the yolk to be more running or firm) for an hour.
Assemble each slice of the foie gras mousse on the toast topped with a small portion of jam and pistachio.
Drizzle some truffle oil on the sous vide eggs and served with the foie gras toast.

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