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.
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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