Mushroom cappuccino recipe, eggs cooked at 63°C
Eggs cooked at 63°C? Why so precise? The temperature span between 62 and 68°C translates as the coagulation temperature of the egg whites and yolks, respectively. Cooking at this temperature ensures a lightly set egg white and a creamy yolk. Absolutely delicious.
- 4 eggs
- 4 slices of white bread
The mushroom cream:
- 1kg of white mushrooms
- 1l of milk
- 1l of cream
- 1 shallot
- 20g of butter
- 1 bouquet garni
The mushroom cream: Melt the butter. Sweat the finely sliced shallot, add the washed mushrooms and the bouquet garni. Moisten with the milk and the cream, cover and gently cook for 2 hours.
The eggs: Turn your oven on to around 60/65°C, heat the water to 63°C and pour over the eggs. Put in the oven for 40 minutes.
The bread: Brown the slices of bread and cut into fingers.