1 egg
About 1 kg of various vegetables
A bit of parsley, thyme, chives, and a pinch of cumin
Butter (use truffle butter if you have it)
1 egg
About 1 kg of various vegetables
A bit of parsley, thyme, chives, and a pinch of cumin
Butter (use truffle butter if you have it)
1
Cook the egg as described above - 1 hour in warm water with a thermometer at 61 degrees
2
Grill the vegetables over charcoal or on a char broiler until marked by the grill
3
Place them in a metal strainer and mount it over a metal basin
Cover the strainer with aluminum foil and put it in the oven at medium heat (100°C) for 15-20 minutes
The heat will make the vegetables 'sweat' and the broth will run into the basin
4
When the egg is ready, combine the herbs with the vegetable broth and reheat
Adjust the salt and simmer
5
Gently break the egg into a bowl with its cooking water, so it doesn't fall apart (it will be quite soft, but cooked)
6
Use a skimmer to pass it onto a plate
7
Alla suggests serving the egg at two moments: first pure, with melted butter (and truffle butter if you have it) and salt
When reaching halfway through the egg, pour in the vegetable broth
