Crab

For the Crab

• 2 egg yolks
• 350 g white crab meat
• chives, finely chopped

Poach the egg yolks at 62°C for 2 hours. The best way to do this is to use a water bath; the water will stay at this temperature without fluctuating, and the eggs will cook through evenly.

Mix the egg yolks into the crab and season with the chives and salt.

Gently warm and check the seasoning.