Onsen Egg with potato foam, bottarga and chives

For 4 persons

Onsenegg
4 eggs

Potatoe foam
200 g peeled potatoe
200 ml Milk
200 ml cream
50 g creme double
Nutmeg, salt and pepper
4 Tablespoons finely cut chives mixed with 8 Tablespoons good olive oil
Grated bottarga (optional) if not there, mix 2 Anchovies in the chives oil

Steam/boil the eggs at exactly 64 degrees celsius for about 90 minutes. Best is to do it with a sous vide stick/machine. If you want to be sure, always make an extra egg, in case one is going to break.

For the potato foam, boil the potatoes until they are tender in salt water. Combine the milk, cream and creme double and boil everything. Put in the potatoes and mix everything very well with a Thermomix or blender. Afterwards strain it through a very fine sieve and add some pepper, nutmeg and salt. Put it now in a cream dispenser/siphon and load it with 2 cream chargers. Shake it well.

Now you can crack your egg in a bowl, put some potato foam on top and garnish it with the grated bottarga and the chives oil. Give a twist of pepper and sea salt on top.