Restaurants›Circa 1886 Restaurant›64°c Storey Farms Egg Recipe

64°c Storey Farms Egg Recipe

Inspired by Circa 1886 Restaurant
Time1h
Serves4

Indulge in the exquisite delicacy of our 64°C Storey Farms Egg, perfectly sous-vide to achieve a silky, custard-like texture. This culinary masterpiece is complemented by a delicate sprinkle of sea salt and a drizzle of artisanal olive oil, enhancing its rich, natural flavors. Served on a bed of microgreens, this dish is a harmonious blend of simplicity and sophistication, making it a must-try for any egg lover.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Sous Vide Setup

Fill a large pot or sous vide container with water and set your immersion circulator to 64°C (147°F). Allow the water to come to temperature.

2

Cook the Eggs

Carefully place the eggs (in their shells) into the water bath. Cook for 45 minutes to achieve the perfect texture.

3

Prepare the Garnish

While the eggs are cooking, melt butter in a small pan over low heat. If using, chop the chives and add them to the butter, cooking just until fragrant.

4

Serve the Eggs

Once the eggs are done, carefully remove them from the water bath. Crack each egg into a small bowl, season with salt and pepper, and drizzle the chive butter on top. Serve immediately.