Sous Vide Eggs 62C/60mins with Mash, Dashi and Demi Glacé reduction Jus, shaved black Alba summer truffles and Aonori
Breakfast is the most important meal of the day. Yuhan loves eggs and mash. So here it is - 62 Deg C sous vide Cooke’s eggs on a bed of mash, with fresh shaved alba black truffles, and demi-glacé dashi gravy. Aonori to top it off. The trick to making this is really the 1 hour it takes to make the eggs. These are Farmer Brown’s medium sized eggs, around 63g each. When done, you just need to remove the top of the egg and the contents pour out as one whole piece. No trailing albumin. As for the jus, demi glacé makes all the difference. That’s 2kg of beef bones, 1kg of marrow bones, 2 beef shins and 500g of beef brisket blanched and browned on the oven at 200 deg C for 40 mins. Beef is then set aside. Then root veg - 2 onions, 2 celery sticks, 2 carrots, 2 leeks - are chopped and mixed in the same roasting pan to soak up the drippings from the beef, and roasted for 20 mins. Everything then goes into a stock pot with a bouquet garni (4 sprigs parsley, 3 thyme, 2 rosemary and 3 bay leaves) with some peppercorns. Separately, make a shortcut Espagnole sauce by sautéing lightly 2 French banana shallots in a sauce pan in 100g of butter. Add in a tin of tomato paste, and 500ml of red wine (Pinot Noir preferably, if you can’t get the real red Burgundy). Whisk well and integrate, and reduce the liquids by half. Combine the beef, vegetables, bouquet garni and the Espagnole sauce into a stock pot with 7 liters of water and 1.5 liters of chicken stock and bring to a boil, before lowering to a simmer. Skim off any gunk that forms. 18 hours into simmering, add 1 onion, 2 celery sticks, 1 leek and 1 carrot, all chopped, with 500ml of water into the pot and simmer for another 6 hours. Strain the stock through a chinoise or fine strainer and reduce it by half. By the end you should have roughly 3.5 to 4 liters of demi-glacé.