21st Century cuisine combined with two very traditional flavours: hand-made mashed potatoes and FISAN Gran Reserva Acorn-Fed Ibérico Ham.

How on earth does one make perfect Ham and Eggs? “La Roja” of the professional kitchen offers us a recipe that combines cooking techniques that saw the light in this century with the most traditional of flavours in their purest state.

An egg that is cooked at 62ºC is already a classic in today’s cuisine. At the beginning of the 21st Century the renowned chef Andoni Luis Aduriz decided to include this dish in the menu of his restaurant, Mugaritz, in Gipuzkoa. Since then the egg has again taken back a starring role in the great kitchens of the world, which is something that had been set aside in the last few decades of the past century.

The key to this preparation resides in the different temperatures at which the egg white and yolk set. The white of the egg acquires a solid texture as of 62ºC, while the yolk does so as of 68ºC. Hence the reason why chefs in their quest to make the “perfect” egg decided to investigate cooking at low temperatures in order to obtain the ideal result: an egg white that is fully set but that is still creamy and a liquid yolk, although with a touch of density in the mouth.

If you want to prepare this egg at home we suggest using a normal pot, a kitchen thermometer and a whole lot of patience, or you can use the Thermomix, which allows us to cook at a set temperature for as long as necessary. Keep in mind that cooking an egg at a temperature between 62ºC and 65ºC is a long process, which may take between 30 to 50 minutes depending on the texture you want (the most important thing here is each and everybody’s own taste). The result is the “perfect” egg, although as mentioned before, we must be careful about two particular things: you should cook the egg in mineral water with just a touch of salt (to avoid the chloride taste that such a long cooking process would undoubtedly transmit to the egg) and you should use quality eggs, preferably free-range eggs.

“La Roja” regaled us with an extraordinary recipe based on Corn Eggs (that is, free-range eggs from hens that mainly fed on corn), finishing off the recipe with hand-made mortar mashed potatoes using the traditional technique of pounding. They first made a bed of “puréed potatoes” and then placed the cooked egg on top, slightly covering it up with slivers of sautéed boletus. To round off the whole and to give it the final touch of personality they added a few shavings of FISAN Gran Reserva Ibérico Ham so that it would provide that overtone of succulence and sophistication that only its characteristic flavour can impart.

FISAN would like to give you a little piece of advice so that you can enjoy these eggs cooked at low temperature at home. The formula is quite simple. The classic “cojonudo” (tapa of fried quail egg topped with slivers of ham) that is served in scores of bars and restaurants in Spain. Good farmer’s bread, sliced and toasted, with a drizzling of intense flavoured extra virgin olive oil. Add a few thin slices of FISAN Gran Reserva Acorn-Fed Ibérico Ham and crown it all with our “perfect” egg and just a few flakes of salt.

Please, please, do try this at home and send us your comments, as we know they will be overflowing with flavour.