Soft-boiled egg, liver pâté, brioche soldiers

Preparation info
  • Serves


    • Difficulty


Appears in
Mile 8: A book about cooking

By David Higgs

Published 2018

  • About

The first dish we ever served at Rust en Vrede. All that needs to be said really. With this dish everything needs to come together quite quickly. The egg needs to stay hot, as do the livers. So plan ahead and work quickly. Yes chef!


Soft-boiled eggs

  • 8 eggs
  • ice water


Place the eggs in a pot of cold water and bring to the boil. Set a timer for 4½ minutes. Start the timer once the water is boiling. When the timer has gone off, remove the eggs and place in an ice water bath. Using an egg cutter, trim the lids of the boiled eggs. Clean the lids and reserve.

Soak the chicken livers in the milk for 1 hour. After 1 hour, strain and rinse the livers and set