Ovo perfeito em sous vide com homus quente, cogumelos porcini salteados e katsuobushi

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

CHEF: Raphael Despirite


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


  • Katsuobushi (dried bonito flakes) for sprinkling


  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.

  1. 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.

  1. 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.

  1. 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.

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