63 Degree Sous Vide Egg, Crispy Mortadella, Piave Stravecchio Recipe
Photo credit: Suzanne of Feeling Photography
I first tried Alex’s 63 degree Sous Vide Egg, Crispy Mortadella, Piave Stravecchio dish at 6 Course Discourse. It was one of the crowd favourites and I had to ask him for the recipe. It was breakfast for dinner with consideration for texture and technique.
Mortadella is a large Italian sausage with at least 15% cubes of pork fat. Sometimes it can be studded with pistachios and it is often compared to American baloney.
Nowadays many local butchers and delicatessens are making their own mortadella, which will taste different than the Northern Italian one. Charcut in Calgary, Alberta is known for their mortadella and if you’re in Vancouver I recommend checking La Grotta Del Formaggio, Oyama Sausage, Lou’s Butcher Shop, Windsor Meats and Pete’s Meats.
If you don’t have a sous vide machine you can also boil or poach the eggs, but it won’t have that “wow factor” and texture sous-vide can produce. With sous vide the white and yolk cook simultaneously, so the texture is different than a regular poached egg.
Egg, Ham and Cheese – 63 degree sous vide egg, crispy mortadella, cibatta croutons, Piave Stravecchio, Carli olive oil
Recipe by Chef Alex Tung
Ingredients (Yields 4 portions)
8ea Free Range Eggs
8ea Mortadella slices (sliced thin)
1ea Small Ciabatta (diced small ½cm)
50g Piave Vecchio Riserva
1T Chives (chopped finely)
2T Carli Extra Virgin Olive Oil
TT Carli Red Wine Vinegar
TT Fine Sea Salt/Black Pepper
Alfa One Rice Bran Oil (for cooking)
1) Set Sous Vide Supreme (or other sous vide equipment) to 63C
2) Place eggs gently in the water bath, cover and let cook for 1 hour
3) Fry sliced mortadella in rice bran oil until mahogany in colour and crisp. Drain on paper
lined tray and season with black pepper
4) Toss diced ciabatta with salt, pepper and rice bran oil. Spread onto a parchment lined
baking sheet and bake at 325F for approximately 20 minutes. Check often, rotate and
turn; cooking times will differ oven to oven
1) Crack eggs into a separate bowl. Remove excessively runny egg white and spoon into
serving dish; season eggs with salt and pepper
2) Drizzle with olive oil and a few drops of red wine vinegar
3) Crush fried mortadella on top and around egg
4) Sprinkle croutons on top and around egg
5) Microplane Piave cheese on top and around egg
6) Sprinkle chives on top and around egg
This dish is very simple, especially when the garnishes are prepared in advance. The beauty is
in the quality of the ingredients, proper seasoning and the proportion of the garnishes. Paired
with Vista D’oro Farm and Winery Pinot Noir, this unusual pairing works exceptionally well.
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