Perfect egg sous vide with warm hummus, sautéed porcini mushrooms and katsuobushi

CHEF: Raphael Despirite

INGREDIENTS:

For the Perfect Egg:

• 4 fresh eggs
• Salt and black pepper to taste

For the Hot Hummus:

• 1 cup cooked chickpeas
• 2 garlic cloves
• 2 tablespoons tahini (sesame paste)
• 1 lemon juice
• 1/4 cup olive oil
• Salt to taste
• Hot water as needed

For the Porcini Mushrooms:

• 200g fresh porcini mushrooms (or rehydrated if dry)
• 2 tablespoons olive oil or butter
• Salt and black pepper to taste

Finishing:

• Katsuobushi (dried bonito flakes) for sprinkling

INTRODUCTION:

1. Perfect Egg in Sous Vide:

• Set your sous vide machine to 62.5°C (144.5°F).
• Place the eggs directly into the water. Cook for 45 minutes to 1 hour.
• Remove the eggs from the water and set aside.

2. Hot Hummus:

• In a blender or food processor, combine the chickpeas, garlic, tahini, lemon juice and olive oil. Blend until you get a smooth paste.
• Add hot water as needed to achieve desired consistency.
• Season with salt to taste. Keep the hummus warm until ready to serve.

3. Sauteed Porcini Mushrooms:

• If using dried porcini mushrooms, rehydrate them in hot water for about 30 minutes. Drain and reserve.
• In a large skillet, heat the olive oil or butter over medium-high heat.
• Add the porcini mushrooms and sauté until they are golden and cooked. Season with salt and pepper to taste.

4. Assembly:

• In a deep plate, place a good portion of hot hummus.
• Carefully crack open a sous vide egg and place it on top of the hummus.
• Distribute the sautéed porcini mushrooms around the egg.
• Sprinkle generously with katsuobushi.