Friday, 31 December 2010

Eggs and cheese on toast

Here is a free range duck egg cooked in a waterbath for 1 hour at 63C. It is paired with almond toast, parmesan custard and shaved truffle.
The duck egg cooked in this method cooks the white so delicately, almost transclucent. The yolk though remains thickly runny and rich.


  1. It seems so very delicious. It has a pretty and unique design which is everyone will excite to taste this kind of food. Thanks for sharing this recipe.

  2. Looks wonderful, but I'd like to try chicken instead of duck :)

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