This recipe uses the sous vide controlled temperature technique to obtain the desired texture of the poached egg.
- 6 chiken egg
- 60 g almonds
- salt, to taste
- 500 ml peanut oil , or sunflower oil or corn oil
Sweet and sour radicchio
- 12 Radicchio salad leaves
- 25 ml red wine vinegar
- 10 ml red wine
- 25 g sugar
- 5 ml EVOO
- 5 g salt
- 1 pinch pepper
- Prepare the water for the eggs: set the temperature at 62°C (144°F), cooking time 1 hour. Immerse the eggs and start the cooking.
- Prepare the liquid for sweet and sour radicchio: mix red wine, vineger, EVOO, sugar sal and pepper in a small bowl.
- Rinse the radicchio leaves and put them in a bag for sous vide cooking, add the liquid, vacuum seal the bag. Cook sous vide at 85°C (185°F) for 25 minutes.
- Remove the leaves from the bag, put the liquid in a small pot and heat until it is reduced as a sauce.
- Pre-heat the oil up to 170°C (340°F).
- Chop the almonds in small pieces.
- When the eggs are cooked, cool down them in running water, until you can handle them.
- Break and remove the eggshells carefully.
- Coat the egg with the chopped almonds.
- Use a ladle to immerse the egg in the oil and deep fry for 30 seconds.
- Put the egg on a kitchen paper to remove the oil in excess.
- Plate the egg, 2 radicchio leaves, three teaspoons of sauce and serve immediately.
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