Cooking Instructions
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Step 1
Mix the
Foie Gras (150 g)
and
Cream (50 mL)
well, divide the mixture between the four ramekin dishes and smooth the top.
Step 2
(Pre-)heat cooking space to 150°C with Hot air + steaming
Step 3
Place the ramekin dishes on the perforated stainless steel tray. In each one, crack an
ein Ei (4)
on top of the foie gras and cream mixture. Cook.
Step 5
Hot air + steaming 150°C for 5 Mins
Step 6
The egg is ready when the egg white is no longer runny. Take the tray out of the cooking space. Season the egg with
Fleur de Sel (to taste)
and
Pfeffer (to taste)
.
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