Mushroom cappuccino recipe, eggs cooked at 63°C
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. Cooking at this temperature ensures a lightly set egg white and a creamy yolk. Absolutely delicious.
Ingredients
- 1kg of white mushrooms
- 1l of milk
- 1l of cream
- 1 shallot
- 20g of butter
- 1 bouquet garni
- 4 eggs
- 4 slices of white bread
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 40min.
The bread:
Brown the slices of bread and cut into fingers.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix
Wine suggestion
Roussette de Savoie