Soft-Cooked Eggs with Chicken and Black Truffle Sauce

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Credit: Didier Loire
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Instructions

Step 1: Eggs

Make sure that the eggs are very fresh and have warmed to room temperature, so that they will cook evenly.

Boil the eggs in heavily seasoned water for 5 1/2 minutes, and cool them in ice water.

Remove the shells without breaking the eggs, rinse, and dry on a cloth. Set aside.

Step 2: Chicken

Remove the nerves from the chicken legs, bone them, and prick the meat with a knife. Lay the chicken legs flat in a dish, and brush with the melted chicken fat.

Place in sous-vide bags, and vacuum seal (pressure 2.8, seal 6). Cook for 2 hours in 140°F (60°C) water. Remove and cool over ice.

Open the bags and drain the chicken. Shred the meat, going with the grain.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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