POTTED EGGS
POTTED EGGS
EQUIPMENT
- Ramekins with lids
- micro-plane
INGREDIENTS
- 4 Large Eggs
- Salt
- Pepper
- Parmesan Cheese
- Butter
METHOD
With some paper towel butter the moulds well then crack two (2) eggs into each mould, season and grate over some parmesan
Replace the lids and place into a preheated steam oven at 95 degrees for 10 mins Remove from the oven and leave the eggs to rest for at least 4 mins
(This finishes the cooking process)
remove the lids and sprinkle over some chopped parsley and serve with some crusty bread
Replace the lids and place into a preheated steam oven at 95 degrees for 10 mins Remove from the oven and leave the eggs to rest for at least 4 mins
(This finishes the cooking process)
remove the lids and sprinkle over some chopped parsley and serve with some crusty bread
HINTS & TIPS
– Make sure your eggs are at room temperature before you start
– This recipe will give you a cooked yolk, if you like your yolk runny reduce the temperature and increase the cooking time (75 degrees for 15 mins.)
– It is essential to rest before serving this finishes the cooking process
– This recipe will give you a cooked yolk, if you like your yolk runny reduce the temperature and increase the cooking time (75 degrees for 15 mins.)
– It is essential to rest before serving this finishes the cooking process
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