Preparación
20 minutos
Tiempo de cocción
5 minutos
Porciones
4
Preparation
150 g foie gras
terrine
50 ml cream
Mix the foie gras and cream well, divide the mixture between the four ramekin dishes and smooth the top.
Aire caliente con inyección de vapor (150 °C)
4 eggs
fresh
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.
Introducir los alimentos
Aire caliente con inyección de vapor 150 °C durante 5 Min.
Fleur de sel
pepper
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.
Consejos
Depending on the cocotte, the egg takes about 5 to 6 minutes to cook.
Información complementaria
Creado por
V-ZUG AG
Creado el
25/6/24