63°C egg

Recipe Disclaimer

Tap for method

Ingredients (32)

5	eggs — whole
60 ml	vinegar — white wine

WHITE AND GREEN ASPARAGUS:

2000 ml	water
10 g	salt — Khoisan
60 ml	lemon juice
100 ml	butter
500 g	asparagus — white
200 g	fresh asparagus — trimmed, cleaned
10 g	salt — Khoisan
6 g	white pepper

SPRING VEGETABLE SALAD:

100 g	radishes — cut into quarters
100 g	baby carrots — baby, halved
100 g	micro greens — spring onions

lime vinaigrette

10 g	salt — Khoisan
6 g	white pepper

LIME VINAIGRETTE:

15 ml	Dijon mustard
60 ml	vinegar — white wine
125 ml	vegetable oil
2	lime — zest and juice

CELERIAC PUREE:

300 g	celeriac — baked
80 g	onion — thinly sliced
100 g	apples — peeled, sliced
10 g	garlic — cloves
20 g	butter
100 ml	milk
100 ml	cream
10 g	salt
6 g	white pepper
1	piping bag — n/a

TOASTED HAZELNUTS:

100 g	hazelnuts
10 g	salt — Khoisan
1	vacuum bag, medium

Tap for ingredients

Method:

For the egg:

Switch sous vide bath on 63°C and place egg in and sous vide for 1 hour. After one hour place in ice water and refresh.
Crack egg open into vinegar water and pouch for 30 seconds.

For the white and green asparagus:

Bring water, salt, lemon juice and butter to a simmer in a large pot. Lower the trimmed and cleaned white asparagus into the simmering water.

Cook the white asparagus in the simmering water for at least 3 minutes. A fork needs to go through it and come out clean it must not be crunchy like green asparagus. Remove from the water straight into a medium pan with butter, salt and pepper.

Serve straight from the pan onto the plate.

For the spring vegetable salad:

Mix together with vinaigrette just before serving.

For the lime vinaigrette:

Combine the mustard, vinegar, orange juice and zest in a blender and blend at medium speed for 15 seconds. While the machine is running slowly add 125ml of oil. Transfer the vinaigrette to a mixing bowl and whisk constantly and at a steady stream add the remaining oil.

For the celeriac puree:

In a sauce pot sauté the sliced onion and garlic in butter to translucent. Do not colour. Add the celeriac and apples then sauté with onions for 5 minutes.

Transfer to the sauce pot and add the milk, cream, salt and pepper. Cook for +-10minutes and test if it is soft and tender to puree. Blend to a fine purée and strain through a fine stainless steel mesh sieve. Reheat to order.

For the toasted hazelnuts:

Toast Hazelnuts in a hot oven until golden brown, season with salt and leave to cool. Once cooled blend into a crumble.

Recipe reprinted with permission of Chef Christo Pretorius and The Azure Restaurant at The 12 Apostles Hotel and Spa.