63 °C Perfect Egg with Pea Mousseline and Mint
57 min 1 serving 462 kcal · 28.8 g proteinLevel: Expert
The nutritionist's note
At 63 °C the white just sets while the yolk stays flowing: that is the precise threshold where ovalbumin proteins set without hardening. No cooking fat, 300 kcal, 23 g of protein.
Ingredients
1 serving
- eggs2 piece · 120 g
- frozen peas200 g
- fresh cheese50 g
- fresh mint8 g
- olive oil6 g
Method
- 1
Cook the eggs for 45 minutes at exactly 63 °C, using an immersion circulator or controlled water bath.
- 2
Cook the peas for 5 minutes, then blend with the mint and fresh cheese.
- 3
Pass the mousseline through a fine sieve for a perfectly smooth texture.
- 4
Carefully peel the eggs and set them on the mousseline. Finish with a drizzle of olive oil (6 g).
Nutrition facts
per serving
| Energy | 462 kcal |
|---|---|
| Protein | 28.8 g |
| Carbohydrates | 25.2 g |
| Fat | 25.4 g |
| Fibre | 9 g |
| Iron | 3.8 mg |
| Vitamin B12 | 1.4 µg |
Potential allergens
- eggs
- lactose
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