fbpx Mushroom cappuccino recipe, eggs cooked at 63°C

Mushroom cappuccino recipe, eggs cooked at 63°C

Cappuccino de champignons, oeufs cuits à 63°C
Preparation time
30 min
Cooking time
120 min

Some history

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.

Ingredients

  • 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

Preparation

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.



Wine suggestion

Roussette de Savoie
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