Ingredients
Check off ingredients as you go
- 800g (1¾ lbs) mixed mushrooms (oyster, porcini, button…)
- 2 tbsp olive oil (or butter)
- 3 garlic cloves, minced
- chopped fresh parsley
- Salt, pepper
- 4 eggs
- a few sprigs of fresh chives, chopped
Why “perfect egg”?
That’s the name given to this egg, quite popular in recent years. It has the particularity of being cooked at low temperature (around 63-64°C/145-147°F) for one hour. This cooking method gives it a silky texture, where the white is cooked but still tender and the yolk is runny.
If you want to make the perfect egg (see variations at the end of the recipe), place the eggs in water and let them cook at 64°C (147°F) for one hour.
Clean and slice the mushrooms. In a pan, place the mushrooms without any fat over fairly high heat. As soon as they start to brown and a pleasant aroma develops, add the olive oil or butter, stir, and add the garlic. Continue cooking until the mushrooms have released all their water. Turn off the heat, add the chopped parsley. Season with salt and pepper.
On each plate, arrange the pan-seared mushrooms, then place a perfect egg in the center, having very delicately removed the shell. Season the egg with salt and pepper. Sprinkle with chopped chives.
Tips and Variations
Perfect eggs are even easier to make with a cooking appliance where you can control the temperature. If you don’t have one, you can simply replace with a poached egg or even a soft-boiled egg. As long as you have a runny yolk!
To place the egg without breaking everything, I recommend only removing a piece of shell that’s large enough to let the egg pass through, allowing you to gently slide it onto the plate.