A star-studded access to brasseries, a coveted item on social media, luxury and gourmet dining, this element is constantly reinventing itself.
A perfectly poached egg
As proof that this humble food is entering the big leagues, the prestigious publisher Taschen is devoting it the first volume of its new collection of beautiful books, developed with an English magazine. Gourmet. Somewhere between an art book and The Gourmand’s Egg recipe collection. The collection of stories and recipes celebrates the egg in all its forms, across cultures, and answers the most frequently asked question on cooking websites. how long should you cook a soft boiled egg?
On the question, Jean-Francois Piet, whose Brasserie Mimosa has become the capital’s oval silhouette, and Charles III, who has his own henhouse at Highgrove House, his country residence, are formal; three minutes, no more. ! A good mnemonic device for not overdoing it is the chef’s “3-6-9”. three minutes in boiling water for a soft-boiled egg with a runny yolk and barely coagulated white, six for a pliable egg yolk, and nine minutes for a hard-boiled but not scrambled egg.
Mayonnaise or nothing
It rolls more than ever for egg mayo. It has its own reserve association, its own championship, the last winner of which is Tour d’Argent Rôtisserie chef Sébastien Devos. And, Cocorico, last year Bouillons Pigalle and République won the 5th place.e place in the world ranking of the most ordered dishes on Deliveroo.
Confit version
An anti-waste tip, the dried egg is a hit on TikTok (hashtag #saltedeggyolk). It involves burying the yolks in a mixture of salt and sugar, equal parts, and keeping them cold for a week. After washing, put them in the oven for 1 hour at 60°C. Use sliced or grated in broth, on pasta or salad.
Source: Le Figaro
