Soft Free-Range Egg with Almond Bread Crunch and Sherry Caramel


Preparation info

  • Difficulty


  • Serves


Appears in


By Brent Savage

Published 2010

  • About

At the restaurant, we use a thermoregulator to maintain the water temperature for this recipe. The temperature given, 63°C (145°F), is quite specific and should not vary by more than 2°C (36°F) on either side. The reason for this is that at this temperature both the egg white and yolk cook at the same rate. The result is a creamy textured egg with an even consistency throughout.


  • sea salt and freshly ground black pepper
  • finely chopped dill leaves, for garnish

Drizzle some sherry caramel in the bases of 6 small bowls and spoon the almond bread crunch on top. Carefully place an egg on top and season with salt and pepper. Drizzle with the orange oil and garnish with the dill.

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