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64°C eggs with smoked duck breast toasts Recipe

Ingredients for people

  • Whole egg(s) : 3 whole
  • Country bread slice(s) : 3 whole
  • Smoked duck breast slice(s) : 12 whole
  • Unsalted butter : 20 g
  • Water : 250 ml
  • Agar agar : 8 g
  • Fleur de sel : 6 pinch(es)
  • Black peppercorns : 10 g
Method
  • 1

    Wash the egg shells if dirty. Place the eggs in a pan and cover with cold water. Bring to a temperature of 64°C and leave to cook for 45 minute. and make sure to avoid big variations in temperature.

  • 2

    Add the peppercorns to a pan of water and bring to the boil. Add the agar-agar and leave to infuse for 5 minutes before pouring into a container and leaving to cool. Once the temperature has reduced to 40°C, add the salt and place in the freezer to set.

  • 3

    Preheat the grill. Spread a little butter on to the bread and then toast under the grill until golden brown. Cut the toast into strips of approximately 6-8cm long and 3cm wide. Place a piece of duck on top of each piece of bread.

  • 4

    Once the eggs are cooked, run them briefly under cold water and then remove the shell and all of the white, keeping only the yolks. Place the yolks in a bowl and whisk together before placing in a piping bag.

  • 5

    Pipe the egg yolk mixture on to the smoked duck toasts and then finish by grating on a little of the iced salt and pepper.

Chef's tip

«The texture of the eggs should resemble soft butter. Take care not to allow the temperature of the water to fluctuate as they cook.»

Smoked duck breast toasts served with slow cooked 64°C eggs and salt and pepper.

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(10 votes)

  • Preparation  20mins
  • Cooking time  45mins
  • Rest time  0h

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