Smoked 63 Degree Egg with Prosciutto Crumb

The Smoked 63 Degree Egg is one of my favourite recipes inspired by the archives of Le Cordon Bleu. This version is my own interpretation—a dish that's elegant enough for fine dining yet approachable enough to recreate at home with a little patience.

Served with crispy prosciutto crumb, duck fat potatoes, fresh asparagus and finished under an applewood smoke dome, it's a dish that never fails to impress. Whether served as an entrée, a tasting course or an elegant high tea item, it beautifully showcases how a few carefully executed techniques can transform simple ingredients into something extraordinary.

Why Cook an Egg at 63°C?

Cooking an egg at 63°C (145°F) creates a texture that's impossible to achieve through conventional boiling.

The egg white becomes delicately set while remaining silky, and the yolk transforms into a rich, velvety custard. It's one of the most celebrated techniques in modern fine dining because of its luxurious texture and consistency.

While restaurants typically use a sous vide circulator, the recipe can also be attempted using carefully monitored hot water and a thermometer.

Recipe Overview

Serves: 2

Preparation Time: 20 minutes (excluding sous vide cooking)

Cooking Time: 90 minutes for the eggs

Shelf Life: Serve immediately

Equipment

• Sous vide circulator (recommended)
• Smoking gun
• Glass cloche or dome
• Deep fryer or heavy saucepan
• Oven
• Food processor

Ingredients

For the 63°C Eggs

• 2 whole eggs

For the Prosciutto Crumb

• 10 slices prosciutto
• Whole almonds
• Sunflower seeds
• Pumpkin seeds
• Flax seeds
• Lemon zest
• Flake salt

For the Duck Fat Potatoes

• Potatoes
• Duck fat
• Fresh thyme
• Garlic (thinly sliced)
• Curly parsley
• Salt

Garnish

• Asparagus
• Micro herbs or edible flowers
• Applewood smoking chips

Step 1 – Preparing the 63°C Eggs

Place the eggs into a sous vide bath set to 63°C and cook for 90 minutes.

If you don't own a sous vide machine, maintain a pot of water at a constant temperature using a kitchen thermometer. While this method requires more attention and may not be as precise, it can still produce excellent results.

Once cooked, allow the eggs to rest for five minutes before gently cracking and peeling them. Handle carefully—the whites are incredibly delicate.

Step 2 – Making the Prosciutto Crumb

Preheat your oven to 180°C.

Finely dice the prosciutto into approximately 3 mm cubes and bake for around 12 minutes, or until crisp.

At the same time, toast the almonds, sunflower seeds, pumpkin seeds and flax seeds until lightly golden and completely dry (about 8 minutes).

Allow everything to cool before pulsing the nuts and seeds in a food processor until coarse.

Mix together:

• Crispy prosciutto
• Toasted nut and seed mixture
• Lemon zest
• Flake salt

The result should be crunchy, salty and full of texture.

Step 3 – Duck Fat Potatoes

Cut the potatoes into ½-inch macedoine (small cubes).

Deep fry until lightly golden.

Transfer to a roasting tray with:

• Duck fat
• Fresh thyme
• Sliced garlic

Roast at 180°C for 15–20 minutes until beautifully crisp outside and fluffy inside.

Season only after roasting and finish with freshly chopped parsley.

Step 4 – Prepare the Asparagus

Bring a pot of salted water to the boil.

Blanch the asparagus for 4 minutes, then refresh briefly if desired. Slice each spear into two pieces ready for plating.

Plating the Dish

Presentation is just as important as the cooking.

1. Spread a generous layer of prosciutto crumb on one side of the plate.
2. Create a small bed of crispy duck fat potatoes in the centre.
3. Carefully place the warm 63°C egg on top of the potatoes.
4. Arrange the asparagus alongside the egg.
5. Garnish with fresh micro herbs or edible flowers.

The Finishing Touch: Applewood Smoke

Fill your smoking gun with applewood chips and ignite them.

Place a glass dome over the plated dish and fill it with smoke. Allow it to rest for five minutes before serving.

As the dome is lifted at the table, the aromatic smoke creates a memorable dining experience while adding a subtle layer of sweet, woody flavour that perfectly complements the richness of the egg.

Chef's Tips

• Duck eggs work beautifully and produce an even richer result.
• Quail eggs are significantly more difficult to cook consistently using this technique.
• Read through each component before starting—timing is everything.
• Serve immediately after smoking for the best flavour and texture.
• Use high-quality free-range eggs for the most luxurious yolk.

A Restaurant-Worthy Dish at Home

The Smoked 63 Degree Egg is proof that modern fine dining isn't about complicated ingredients—it's about mastering technique. With silky eggs, crispy textures, fresh vegetables and fragrant applewood smoke, this dish offers elegance in every bite and makes a stunning centrepiece for any special occasion.