During the holidays I (of course) have eaten many delicious dishes, gained inspiration and bought beautiful products. One of the dishes I can't forget is this delicious appetizer. So it's high time for my own version! I don't know the chef's recipe so I had to make do with my memory and of course some improvisation.

I choose to use 2 eggs per person, with this recipe it is best to unpack. And as always, make it your own. For example, vary the mushrooms if you can't get beech agaric.

This dish takes time, especially waiting time. So perfect for the weekend. I ate it as an appetizer but if you serve it to someone for breakfast, a great day is almost guaranteed. In short, score points!

Instead of cooking the eggs sous-vide, you can also poach them. If you have the tools and time, I advise you to invest the time, the result is amazing.

62°C ei met kataifi en beukenzwam — Pin
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62°C egg with kataifi and beech mushroom

5.0 from 1 vote

Course: appetizerDifficulty: Average

Portions

persons

Preparation time (indication)

hours

Tools:
– Sous vide set
– Cooking rings (I used them with a diameter of 6 cm)

Ingredients

4 fresh eggs
150 gr beech mushroom
80 gr kataifi (let me know if you find a package smaller than 450gr…)
50 gr butter
Cress and/or Red Mustard Cress

Preparation

Let the kataifi come to room temperature outside the refrigerator for at least 2 hours according to the instructions on the package.
Preheat the oven to 180°C.
Melt 40gr butter and mix it with the kataifi.
Now that your hands are oily, you can use this to nicely grease the outside of the cooking rings.
Wrap the kataifi 'airly' around this.
Bake the kataifi for about 20 minutes until golden brown and crispy (shorter or longer depending on your oven).
Leave to cool for a while outside the oven and then slide the kataifi very carefully off the rings.
Set the sous-vide to 62°C and cook the eggs for 2 hours.
Immediately place the eggs in ice water, then set aside until serving.
Heat the rest of the butter in a frying pan and fry the mushrooms until they start to color and become soft; this took me about 5 minutes.
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Divide the mushrooms among the plates.
Place a nest of kataifi on it.
Tap the flat side of a knife just above the center of the egg to gently break the shell. Very carefully remove the shell and drop the egg gently into the center of the nest.
Sprinkle with salt and freshly ground pepper.
Add some cress and/or cress and serve.
Enjoy your meal!

Tip

Cut some small holes in the bottom of a vacuum bag and place the eggs in this so that they do not roll through the entire container or lie against the (hot) heating element.