Description
Silky poached eggs are elevated with a rich dashi sauce and luxurious garnish. Perfect for a special occasion.
Ingredients
Units
Scale
- 4 eggs
- Iced water
- Salt
- 13.5 cups (400 ml) dashi
- 4 Tbsp mirin (rice wine)
- 4 Tbsp light soy sauce
- 2/3 oz (20 g) potato starch
- White sturgeon caviar
- 24 k gold flakes
Instructions
- Cook eggs in a sous vide or temperature-controlled machine at 62.3°C (144°F) for 1 hour.
- Place cooked eggs in iced water to prevent overcooking.
- Once cooled, carefully remove the shells and separate egg whites from yolks with a brush.
- Cure egg yolks lightly on both sides with salt and allow them to air-dry for 2 hours.
- Combine dashi, mirin, and soy sauce in a bowl. Add potato starch and boil until a silky consistency is achieved. Allow the sauce to cool.
- Pour the sauce over the egg yolks.
- Garnish with white sturgeon caviar and 24k gold flakes.
Notes
- For perfectly smooth egg whites, gently peel them under cold running water.
- If you don’t have potato starch, you can use cornstarch as a substitute, but the sauce may be slightly less glossy.
- Store leftover dashi sauce in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Sous Vide
- Cuisine: Japanese
Nutrition
- Serving Size: 1 egg
- Calories: 150
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 5
- Carbohydrates: 10
- Fiber: 1
- Protein: 7
- Cholesterol: 200