The debate over the perfect temperature to slow-cook an egg is ongoing, but with most chefs agreeing in a variance between 62°C and 64°C, the process always creates a magical outcome. Chef Philippe Léveillé at L’Altro in Central has mastered this technique, and pairs the delicate egg with the finest Alba white truffle.

As the weather cools this time of year, this is a comforting dish that puts a modern take on the traditional farmhouse truffle combination, with slow-cooked egg and chives. Served with cauliflower purée and crispy sweetbreads, each mouthful will be savoured with the perfect blend of flavours and textures.

 

Ingredients

1 egg

120g cauliflower

20g butter

200ml milk

25g sweetbreads

Whole egg, flour, breadcrumbs (to coat the sweetbreads)

Pinenut oil

Salt

Pepper

 

Videography by Tyrone Wu