{"id":11216,"date":"2016-01-24T10:10:46","date_gmt":"2016-01-24T09:10:46","guid":{"rendered":"http:\/\/www.life-magazine.be\/fr\/?p=11216"},"modified":"2018-03-07T15:13:54","modified_gmt":"2018-03-07T14:13:54","slug":"oeuf-64c-champignons","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/oeuf-64c-champignons","title":{"rendered":"L&rsquo;oeuf cuit \u00e0 64\u00b0C aux champignons"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading Time: <\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span><p style=\"text-align: justify;\"><strong><span style=\"color: #ff6600;\">E<\/span>ntr\u00e9e l\u00e9g\u00e8re et d\u00e9licate, originale et savoureuse, l\u2019\u0153uf aux champignons que St\u00e9phane Diffels nous propose est un d\u00e9lice \u00e0 appr\u00e9cier \u00e0 sa table de L\u2019Air de Rien. O<\/strong><strong>u \u00e0 tester chez soi ? Pour peu que l\u2019on affiche quelques talents confirm\u00e9s de vrai cordon bleu&#8230;<\/strong><\/p>\n<p style=\"text-align: right;\"><em>Par Joelle Rochette<\/em><\/p>\n<p style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" class=\"  wp-image-11257 aligncenter\" src=\"http:\/\/www.life-magazine.be\/fr\/wp-content\/uploads\/2016\/01\/life-magazine5.jpg\" alt=\"life-magazine\" width=\"432\" height=\"374\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2016\/01\/life-magazine5.jpg 600w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2016\/01\/life-magazine5-160x139.jpg 160w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2016\/01\/life-magazine5-315x273.jpg 315w\" sizes=\"auto, (max-width: 432px) 100vw, 432px\" \/><\/p>\n<h3 style=\"text-align: justify;\"><span style=\"color: #ff6600;\"><strong>Ingr\u00e9dients<\/strong> pour 4 personnes :<\/span><\/h3>\n<ul>\n<li>5 bons \u0153ufs de ferme<\/li>\n<li>150 gr de girolles<\/li>\n<li>1\/2 \u00e9chalote<\/li>\n<li>vinaigre de romarin ou vinaigre de vin blanc<\/li>\n<li>200 gr de beurre<\/li>\n<li>75 gr de blanc d\u2019\u0153uf<\/li>\n<li>30 gr de fond de volaille<\/li>\n<li>20 gr de c\u00e8pes d\u00e9shydrat\u00e9s r\u00e9duits en poudre<\/li>\n<li>poudre d\u2019oignon<\/li>\n<li>chapelure de pain au levain<\/li>\n<li>poudre de m\u00fbres sauvages (facultatif).<\/li>\n<\/ul>\n<h3 style=\"text-align: justify;\"><span style=\"color: #ff6600;\"><strong>Pr\u00e9paration :<\/strong><\/span><\/h3>\n<ul>\n<li style=\"text-align: justify;\">Pour la chapelure, couper du pain au levain en d\u00e9s et les frire dans de l\u2019huile de tournesol. Eponger sur du papier absorbant et pilonner.<\/li>\n<li style=\"text-align: justify;\">Cuire 4 \u0153ufs au bain-marie dans leur coquille durant 1h15 \u00e0 64\u00b0C (un thermoplongeur est id\u00e9al pour ce travail).<\/li>\n<li style=\"text-align: justify;\">Faire fondre le beurre au micro-onde durant 2 minutes et ce, \u00e0 pleine puissance. Ajouter la poudre de c\u00e8pes, le fond de volaille et une pinc\u00e9e de sel\u00a0; bien m\u00e9langer. Chauffer \u00e0 nouveau 1 minute, puis ajouter le blanc d\u2019\u0153uf et l\u2019\u0153uf entier, m\u00e9langer \u00e0 l\u2019aide d\u2019un mixeur plongeur. Passer au chinois, verser le m\u00e9lange dans un siphon, introduire une cartouche de gaz et tenir au chaud sans d\u00e9passer 63\u00b0C.<\/li>\n<li style=\"text-align: justify;\">Faire sauter les giroles coup\u00e9es en fine brunoise avec l\u2019\u00e9chalote finement cisel\u00e9e. D\u00e9glacer au vinaigre et assaisonner. Pr\u00e9voir un \u0153uf par personne.<\/li>\n<li style=\"text-align: justify;\">Dans un bol, d\u00e9poser un peu de chapelure, les giroles puis l\u2019\u0153uf \u00e9caill\u00e9. Saler et poivrer l\u2019\u0153uf.<\/li>\n<li style=\"text-align: justify;\">Couvrir de la pr\u00e9paration aux c\u00e8pes. Saupoudrer de poudre d\u2019oignon et de poudre de m\u00fbres.<\/li>\n<\/ul>\n<p style=\"text-align: center;\"><strong>Plus d&rsquo;informations:\u00a0<a href=\"http:\/\/www.joellerochette.com\/\" target=\"_blank\">www.joellerochette.com<\/a><\/strong><\/p>\n<hr \/>\n<p style=\"text-align: justify;\">\n","protected":false},"excerpt":{"rendered":"<p><span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading Time: <\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span>Entr\u00e9e l\u00e9g\u00e8re et d\u00e9licate, originale et savoureuse, l\u2019\u0153uf aux champignons que St\u00e9phane Diffels nous propose est un d\u00e9lice \u00e0 appr\u00e9cier \u00e0 sa table de L\u2019Air de Rien. Ou \u00e0 tester chez soi ? Pour peu que l\u2019on affiche quelques talents confirm\u00e9s de vrai cordon bleu&#8230;<\/p>\n","protected":false},"author":8,"featured_media":11257,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[1121],"tags":[790,793],"class_list":["post-11216","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-gastronomie-vin","tag-joelle-rochette"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>L&#039;oeuf cuit \u00e0 64\u00b0C aux champignons - Fifty &amp; Me MAGAZINE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/oeuf-64c-champignons\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"L&#039;oeuf cuit \u00e0 64\u00b0C aux champignons - Fifty &amp; Me MAGAZINE\" \/>\n<meta property=\"og:description\" content=\"Reading Time:  2 minutesEntr\u00e9e l\u00e9g\u00e8re et d\u00e9licate, originale et savoureuse, l\u2019\u0153uf aux champignons que St\u00e9phane Diffels nous propose est un d\u00e9lice \u00e0 appr\u00e9cier \u00e0 sa table de L\u2019Air de Rien. 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