Gaggenau Recipe: Egg With Mum’s Watercress Soup

By Chef Ryan Clift

(6 serving portions)

1. 1kg of watercress
2. 2 large potatoes, peeled and sliced very thin
3. 1L water 250ml of good quality olive oil Salt and pepper to taste
4. 8 eggs

Egg preparation:

1. Set the sous-vide Gaggenau oven to 62°C and cook all 8 eggs for 45 minutes.
2. Set them aside until required.
3. 2 of the eggs are spares, in case you damage a couple when you open them up.

Soup preparation:

1. Start by adding potatoes to a pot of water and season with salt and pepper. Place the pot on the stove and bring it to a simmer on low heat. When the potatoes are tender, it’s time to start making the soup.
2. Heat the olive oil in a pan with a heavy base. When the pan is smoking hot, add watercress and quickly wilt it down.
3. Add water and potato mix as it will come to boil very quickly. Immediately remove and blend on high power.
4. Pass the soup through a sieve into a bowl over ice to cool it down immediately.
5. When reheating the soup, be careful not to overboil as the soup might discolor. The soup can be consumed hot or cold.

Serving suggestion:

1. Crack the eggs carefully into the bowl and pour over the soup (hot or cold).
2. Olive oil caviar and truffle are optional.