Low temperature poached eggs, clams and peas with airy green sauce

60 min
Type of dish: Eggs, Shellfish
Seasonal period: May, June
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Eggs 5.0 ud
Peas 0.5 kg
Giant clam 0.5 kg
Txakoli 0.05 l
Fumet 1.0 l
Agar - agar 0.002 kg
Salt flakes 2.0 g
Onion 0.067 kg
Green leek 0.667 ud
Parsley 0.001 g
Fish heads and bones 0.267 kg
Water 1.0 l

For the low temperature eggs:

  • Poach the eggs in the Roner sous-vide cooker at 65°C for 45 minutes.
  • Cool in plenty of iced water and set aside.

For the clams:

  • Open the clams with some txakoli or other white wine, then add fumet, a bay leaf and some black peppercorns. The clams should be a little raw as they will be heated up before plating up.
  • Set aside the clams and broth separately.
  • Add 0.5 litres of fumet then strain through a fine sieve and separate into two halves: one for the clam sauce and the other for the green sauce foam.

For the clam sauce:

  • Add 1.5 g of agar-agar for every 0.250 l of broth, boil everything together and leave to cool until it thickens.
  •  Then cover the clams and keep in the refrigerator.

For the peas:

  • Open the pods and remove the peas without their stem.
  • Blanch them in some fumet, and then cool.


  • Heat the egg up in warm water and remove the shell.
  • Warm up the clams together with the sauce without overcooking them.
  • Prepare the parsley foam with the help of a turmix and let stand for a minute.
  • Pour some sauce in the centre of a bowl and place the poached egg on top.
  • Place the peas around the egg and the clams in between.
  • Decorate with the clam foam, parsley and rosemary flowers.
  • Add Maldon salt to the egg.
Nutritional information (1 portion)
Fiber 14.29 g
Saturates 2.94 g
Monounsaturated fatty acids 5.37 g
Polyunsaturated fatty acids 2.22 g
Cholesterol 236.16 mg
Calcium 271.22 mg
Iron 10.03 mg
Zinc 4.38 mg
Vitamin A 414.44 ug
Vitamin C 83.97 g
Folic acid 336.81 ug
Salt (Sodium) 731.1 mg
Sugars 22.66 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.