oeuf parfait

Also known as the oeuf a 65°C (although some say 64°C is better), the oeuf parfait is a whole egg at room temperature cooked in water at around 65°C for around 35-45 minutes, so that the white is elastic and trembling and the yolk has the texture of cream (the longer you cook it, the more it’s like a poached egg).

When it’s done, run it under cold water, then gently crack one end and the egg should come sliding out whole.

Invented in 1987, in the 21st century oeuf parfait is now on hundreds of restaurant and bistrot menus, combined with truffles, asparagus etc etc.