Appliance used: V-Zug Combair-Steam SE
Cooking time: 5 minutes
Preparation: 20 minutes
150 g foie gras, terrine
50 ml cream
4 eggs, fresh
Fleur de sel
- Mix the foie gras and cream well, divide the mixture between the four ramekin dishes and smooth the top.
- (Pre-)heat cooking space to 150°C with Hot air + steaming
- Place the ramekin dishes on the perforated stainless steel tray. In each one, crack an egg on top of the foie gras and cream mixture. Cook.
Hot air + steaming 150°C for 5 Mins
- The egg is ready when the egg white is no longer runny. Take the tray out of the cooking space. Season the egg with fleur de sel and pepper
Depending on the cocotte, the egg takes about 5 to 6 minutes to cook