Recipe detail

Eggs Slow cooked egg with creamy dill sauce and boiled new potatoes

12.4. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Eggs

Cuisine: Czech

Program steps

  • Preheating:
  • 70 °C

To view the entire table, move the table to the right.

1
Steaming
time icon Termination by time
time icon 00:50 hh:mm
probe icon 63 °C
ventilator icon 70 %
ventilator icon 

take out the eggs and insert the potatoes in

2
Steaming
time icon Termination by time
time icon 00:20 hh:mm
probe icon 99 °C
ventilator icon 80 %
ventilator icon 

take out the potatoes and reheat the eggs

3
Steaming
time icon Termination by time
time icon 00:10 hh:mm
probe icon 50 °C
ventilator icon 70 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
eggs 16 pcs
butter 120 g
flour 100 g
bunch of fresh dill, finely chopped 1 pcs
double cream 50 ml
vinegar 5 ml
sugar, salt, white pepper 1 g
beef stock 590 ml
new potatoes, skin on, cleaned and halved 1.2 kg

Directions

1. Set the oven on steam at 63°C and cook the eggs for 50 minutes. Chill in iced water or a blast chiller 2. In a pot, make a light roux using 50g of your butter and all your flour. Pour in the beef stock, lower the temperature and cook for 15 minutes, stirring. Add the double cream and cook for another 5 minutes or until you’re happy with the consistency 3. Crank up the heat and add the vinegar. Keep cooking for two minutes. Add the dill and season with salt and pepper 4. Stir in the butter just before serving 5. Set the oven on steam at 99°C and cook the potatoes for 20 minutes or until they are tender 6. Set the oven on steam at 50°C and reheat the eggs for 10 minutes. Plate the sauce, gently crack the egg shell open and transfer two eggs in each plate. Season with salt and pepper and plate the potatoes on the side

Recommended accessories

GN container Stainless steel perforated