Slow-cooked eggs with herb and parmesan purée and crisp pancetta

Slow-cooked eggs with herb and parmesan purée and crisp pancetta

By
From
French Lessons
Serves
4
Prep
10 mins
Cooking time
90 mins
Photographer
Steve Brown

This recipe demonstrates an unusual but extraordinarily effective way of cooking eggs. The very slow gentle cooking transforms the whites and yolks into a quivering, silky kind of jelly that is quite unique. It makes a very sophisticated dinner party dish. And if you can get hold of some duck eggs, you’ll be bowled over by the colour and flavour. For this dish you really do need to have a thermometer as it’s important that the temperature be maintained at a constant 65ºC.

Ingredients

Quantity Ingredient
4 free-range eggs
8 thin slices pancetta
200g Herb and parmesan purée
sea salt
pepper

Method

  1. Heat a large saucepan of water to 65°C. Place the eggs in the water, making sure they are completely submerged. Leave for 1–1½ hours. It is important that temperature of the water does not rise above 65°C but doesn’t matter too much if it falls slightly below.
  2. When you’re nearly ready to serve, preheat the oven to 180ºC. Lay the pancetta slices on a lightly oiled baking tray and place another baking tray on top to keep it flat. Bake for 8 minutes until golden and crisp, then drain on paper towels.
  3. Gently warm through the herb and parmesan purée. Spoon a generous mound in the centre of each serving bowl. (If you really want to be fancy, serve this dish in a martini glass!) Very carefully crack the eggs on top of the purée and season lightly with salt and pepper. Finish with 2 slices of crisp pancetta and serve straight away.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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