14 years as a chef, learning a multitude of methods, yet still nothing is more satisfying and gets me more excited than the perfect soft centred boiled egg. no thermometers, water circulators or combis set at 60 or 65 degrees. Back to technique and instinctive cooking. Just a pan of water and a fresh organic egg. The result, a white just set, not rubbery, providing that little bit of texture to contrast the rich creamy yolk which represents one of natures perfect and original superfoods.
Posted on: Mon, 06 Oct 2014 00:19:11 +0000
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