Onsen Egg with Smoked Salmon and Mashed Potatoes
Ingredients
- 4 eggs
- 1 liter boiling water at 100°C
- 200 ml water at 20°C
- 350 g potatoes
- 80 ml milk
- 80 g butter
- 15 g chives
- 600 g smoked salmon
- salt
- pepper
Preparation
Bring 1 liter of water to a boil, then remove from heat.
Add a glass of cold water and immerse the eggs.
Close the pot with a lid and cook the eggs for about 16 minutes for creamy yolks, or alternatively for 17 minutes for denser yolks or 18 minutes for almost gelled yolks.
After cooking, transfer the eggs to ice water to cool them.
Meanwhile, boil the potatoes.
Once the potatoes are ready, pass them through a fine-mesh sieve and incorporate boiling milk using a whisk.
Add butter and chives, then adjust salt and pepper.
Mix with a whisk to blend all ingredients well.
Separately, cut the smoked salmon into slices that are not too thin.
For plating, put two tablespoons of mashed potatoes in a bowl and create a ring in the center.
Arrange the salmon slices along the edges of the potato ring.
In a small bowl, break the onsen egg and drain any excess egg white.
Place the egg in the center and season with salt, pepper, and chives.
Repeat the same process with the remaining three eggs.
