Serves 4

Equipment

Sous vide cooker

Vacuum bags

4 crystal eggs

Salad bowl

Bowl for cooked eggs

Kitchen knife

Metal whisk

Mixer

Smaller saucepan

Fine strainer

Ingredients

4 very fresh organic eggs (BIO-Egg)

Chervilroot purée

500 g chervil root

195 g cream

40 g unsalted butter

15 g lemon juice

4 g salt

Yellow pepper sauce

2 shallots

2 garlic cloves

2 yellow peppers

2 tbsp virgin olive oil

2 thyme sprigs

5 anise seeds

10 cl Noilly Prat

100 ml white wine

300 ml vegetable base

20 g butter

Salt

Pepper from a grinder

Lemon juice

Garnishing

¼ lb season salad

150g sous vide cooked vegetable (carrot, green asparagus)

Fresh herbs

Black truffle Vinaigrette

2 tbsp sherry vinegar

1 ½ tsp raspberry vinegar

1/2 tbs Dijon mustard

1 tbsp black truffle juice

4 tbsp black truffle oil

Salt

Freshly ground black pepper (Malabar)

Method

Onsen Egg

Vacuum the eggs (room temperature) and put them in a hot bath of the Sous vide cooker and leave them to cook for 60 minutes at 68°C. Keep the cooked eggs warm until usage.

Purée

Peel the chervil root and cut it into thin slices. Add cream, butter, lemon juice and salt. Pack it into a vacuum bag and cook it in Sous vide cooker at 85°C for approximately 90 minutes. Make the purée, mash everything through a fine strainer and keep it warm until usage.

Sauce

Chop finely the shallot and garlic, remove the seeds from the pepper and cut it roughly. Stew the shallot and garlic on olive oil, add cut pepper, thyme and anise seeds, fry well everything, pour Noilly Prat and white wine and simmer well. Then add vegetable base and simmer everything until it is half done. Remove the thyme, put it in the mixer and mix finely. At the end mash it through the fine strainer, mix in the butter and season with salt, pepper and lemon juice.

Salad

Clean, wash and dry the salad. Slowly beat the ingredients for vinaigrette until the dressing emulsifies.

To serve

Spray the warm chervil purée with a pastry bag at the bottom of the crystal eggs. Cut the warm eggs in half with a knife, and slide in a bowl. Carefully take the egg yolk with a little bit of the egg white with a table spoon and place it on the chervil root purée. Drag each salad leaf separately through the dressing and put them around the egg. At the end pour the warm yellow pepper sauce over the egg, garnish with herbs and serve immediately.