Recipes
Photo by Christophor Cavalieri
Ken Oringer's 2 Hour Egg With Spinach, Asparagus And Sesame Paste
Serves 4
Ingredients
4 eggs
1 pound asparagus, bias-sliced into 1/2-inch pieces
1 pound baby spinach
2 pounds maitake mushrooms, florets separate
1 cup Sesame Paste
Sesame seeds, for garnish
Korean red pepper, for garnish
Baby red shiso, for garnish
Chopped chives, for garnish
Tea-Smoked salt, for garnish
Olive oil, for cooking
Kosher salt and freshly ground black pepper, to taste
Directions
Cook eggs in thermal circulator for 2 hrs at 60 degrees Celsius (140 degrees Fahrenheit). (Alternatively, you can cook the eggs in a bain marie in a low oven.) Lightly coat a medium saute pan with oil over medium-high heat; saute asparagus for 1-2 minutes, add spinach, season with salt and pepper, and saute until wilted. In a medium saute pan coated lightly with oil over high heat, add mushrooms, season with salt and pepper, and saute until heated through and slightly wilted. To serve, spoon Sesame Paste in bottom of 4 bowls, add spinach, asparagus, and mushrooms. Release egg from shell by cracking open top and gently guiding into a small bowl. Use the bowl to place egg on top of mushrooms (egg will be very soft and custard-like). Garnish with sesame seeds, red pepper, red shiso, chives and tea-smoked salt.
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