A couple of weeks ago at Baumé Restaurant we installed a new Menu box that is located to the left of the entrance door. In that box we display the tasting menu options and the list of ingredients being currently used, a list that changes constantly with the farmer’s market’s offerings. If you read the list, you might be surprised to see a 62-degree egg. Why 62 degrees? Is it a cold or a warm dish? Which temperature scale are we talking about? Those are the questions that most of our clients ask, and that I am past due answering in this blog.
62 degrees (Celsius) is known as the temperature at which the egg white is cooked. The egg yolk does not start the cooking process until it reaches 68 degrees. So, by cooking the egg at 62 degrees, we keep the egg yolk liquid, nice and warm, and cook the egg white to a creamy, soft texture that melts in your mouth.
If you think that this recipe is only available to us thanks to modern cuisine and the tinkering of foodies/chemists, you may be surprised to learn that this cooking technique has been used for more 1500 years in Japan and is called “onsen tamago”. Onsen tamago are eggs, slow cooked in hot springs, that were and still are served with local condiments. Sometimes natural resources are a great source for cooking inspiration!
We use the silky and smooth egg as a base for multiple variations such as an artichoke cream and prosciutto, ratatouille, etc. Bon appétit!