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

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.