Gently slow cooking eggs at 63°C will give you a really soft finish somewhere between a poached egg and a soft boiled egg. Egg whites start to set at about 57°C and then begin to get hard at 65°C, so cooking them at 63°C fully cooks the egg but gives you a really nice, runny yolk. Watch our executive chef and owner of Hardley Hill Farm, Sven-Hanson Britt showcase this technique in a Miele Steam Combination Oven.
There are many ways to cook an egg but steaming an egg in a Miele oven at 63 degrees for 30 minutes results in the perfect slow cooked egg.
With a passion for travel and food, Sven studied at Bournemouth and Poole College, where a specialised chef course run by the Royal Academy of Culinary Arts kick started his career in a big way; with an apprenticeship at The Ritz. It was here that Sven learnt what it meant to be a dedicated cook. His seven-year stint at The Ritz ended in January 2015 after appearing on MasterChef: The Professionals. A journey of self-discovery, the show cemented Sven’s love for food, and in May 2015 he became part of the Miele family as our Executive Chef. Sven’s favourite food will always be his mum’s lasagne, along with a glass of Burgundy.
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