Poached Egg Cloud - Toasted!

Egg Soufflé Sous Vide 

Many ingredients require some degree of manipulation before they yield a desired texture. Chef Raphael Peña demonstrates manipulating an ingredient's textural potential in the kitchen of Gresca. Check out the full story to see Chef Peña's technique, and his recipe for Egg Soufflé with Asparagus, Iberico Ham and Cream



An exaggerated emphasis on the contrasting textures of the egg makes Chef Peña’s souffléed egg dish an arresting reinterpretation of a casually encountered ingredient. Preparing the whipped egg white sous vide creates a pillowy, cloudlike texture that is weighted only by the succulence of the thick, runny egg yolk inside. 
Step 1: Cut a folded, double-thick sheet of plastic wrap the size of writing paper and use it to line a biscuit-sized metal ring, with the center of the plastic wrap on the bottom of the ring and equal lengths hanging over the side.
Step 2: Separate egg yolk from white and set aside. Whisk egg white to stiff peaks.
Step 3: Spoon most of the egg white into the lined metal ring, leaving a small depression on top.
Step 4: Put the yolk in this depression in the egg white and cover it with the remaining egg white so the yolk is entirely invisible.
Step 5: Gather the overhanging plastic wrap and twist at top to form a ball. Secure the ball with a long tie of stretched plastic wrap to avoid disturbing the egg yolk. Allow extra length on plastic wrap tie.
Step 6: Using plastic wrap tie, tie secured egg ball to a heavy metal object that can be safely submerged in water.
Step 7: Place egg ball with tie side down in pot, using metal to weight it down.
Step 8: Cook egg sous vide in a 70°C (158F) water bath for 19 minutes.
Step 9: Remove egg from plastic wrap and put on parchment-lined baking sheet, tie side up. Bake for 4 minutes at 200°C. (392F)
Step 10: Remove egg from oven. White should be browned on the ridges and yolk will still be runny. Serve atop diced asparagus, zucchini, potatoes, fennel, asparagus tips, bacon, Iberico ham and cream.

Chef Raphael Peña Gresca Carrer de Provença, 230 08036 Barcelona, Spain 93 451 61 93