A 64°C slow-poached egg served over a truffled Jerusalem artichoke velouté with aerated brioche 'soil' and vacuum-compressed artichoke shavings.
4 Servings
Ingredients:
- 4 – Farm-fresh organic eggs (Room temperature)
- As needed – Micro-sorrel (For garnish)
- As needed – Herb oil (For garnish)
Speciality Items:
- Immersion Circulator (Sous Vide) Need it? Click here to start cooking
- Whipping Siphon Need it? Click here to start cooking
- Chamber Vacuum Sealer Need it? Click here to start cooking
- Fine-Mesh Chinois Need it? Click here to start cooking
Yes Chef! may earn a commission from qualifying purchases made through links on this page.
🍷Sommelier's Recommendation
The high acidity and brioche notes complement the truffle and rich egg yolk.
Steps:
- Set the immersion circulator to 64°C (147.2°F).
- Gently lower eggs into the water bath and cook for 45 minutes.
- Carefully crack each egg into a small spoon to drain loose whites before plating.
Truffled Jerusalem Artichoke Velouté
Yield: Makes approx. 400ml
Ingredients:
- 500g – Jerusalem artichokes (Peeled and sliced)
- 1 – White leek (Whites only, sliced)
- 300ml – Heavy cream
- 100ml – Vegetable nage
- 10ml – White truffle oil (High quality)
- As needed – Unsalted butter
Steps:
- Sweat artichokes and leeks in butter over low heat without browning.
- Add cream and nage; simmer until tender.
- Blend in a high-speed blender for 3 minutes until molecularly smooth.
- Pass through a chinois and stir in truffle oil.
Aerated Brioche Soil
Yield: Makes 1.5 cups
Ingredients:
- 200g – Fresh brioche (Torn into pieces)
- 50g – Toasted hazelnuts
- 5g – Dried porcini powder
Steps:
- Dehydrate brioche at 80°C until dry.
- Pulse with hazelnuts and porcini powder into a coarse earth texture.
- Place in whipping siphon, charge with N2O, and shake to aerate.
Compressed Artichoke Garnish
Yield: Makes 12-15 shavings
Ingredients:
- 1 – Raw Jerusalem artichoke (Shaved thin on mandoline)
- Splash – Lemon water
Steps:
- Place shavings and lemon water in a vacuum bag.
- Run a full cycle in a chamber vacuum sealer to achieve translucency.
More Info
Disclaimer: The information and recipes provided within this application are intended for general informational and personal use only. Yes Chef makes no guarantees regarding accuracy, ingredient safety, or cooking outcomes. Users are responsible for checking allergen information, food safety temperatures, and proper handling of all ingredients. By using this app, you acknowledge that Yes Chef and its contributors are not liable for any adverse reactions, injuries, or results that may occur.