Fried soft-boiled egg

4/30/24, 8:30 AM

Tomatoes, the star accompaniment to chef Alexandre Goniak's soft-boiled egg. So, we prepare a cocktail tomato, tomato water & spicy tomato condiment.

This recipe byAlexandre Goniak, chef at the Aga restaurant in Cadillac, is from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 4
Preparation time: 55 min
Cooking time: 40 min

Ingredients for friedsoft-boiled eggs

For the fried soft-boiled eggs

4 free-range eggs
2 eggs
20 g flour
Breadcrumbs
50 cl frying oil

For the tomatoes

400 g colored cocktail tomatoes

For the tomato condiment

500 g tomatoes
1 sweet onion
2 garlic cloves
25 g Dijon mustard
5 cl white balsamic vinegar
50 g brown sugar
5 g Tex Mex spices
Olive oil

For the vegetable oil

2 bunches basil
1 bunch parsley
10 cl neutral oil

For the tomato water

500 g tomatoes
salt and pepper

Steps for the fried soft-boiledegg

Make the tomato water (the day before): blend the tomatoes and drain the pulp overnight in a cloth to recover the water. Season to taste.
Cook the soft-boiled eggs: plunge the 4 free-range eggs into boiling water for 6 min. Remove in an ice-water bath. Once shelled, coat the eggs with breadcrumbs by dipping them in the egg-flour mixture, then rolling them in the breadcrumbs.
Cut the skin off cocktail tomatoes and plunge them into boiling water for a few seconds. Remove to an ice-water bath and peel the tomatoes.
Prepare the tomato condiment: sweat the minced onion and chopped garlic in olive oil. Add the sugar, spices and mustard, and leave to caramelize. Deglaze with vinegar and reduce to dryness. Add the coarsely chopped tomatoes and simmer until the desired consistency is reached. Blend and set aside.
To make the vegetable oil: mix the oil and herbs, then strain through a fine sieve.
Finishing and garnishing: arrange the halved, blanched tomatoes in the center of the plate, a few dots of tomato condiment and cover with tomato water pearled with vegetable oil.
Fry the eggs in oil at 170°C until nicely colored. Place each egg on top of the tomatoes. Add a few herbs or edible flowers to freshen things up.

For furtherinformation, contact

Aga, 7 rue Porte de la Mer, 33410 Cadillac
13/20 in the Book of 109
Read Gault&Millau's review of Aga

These recipes might interest you

Easy

Spiti Sou Tarama

Greek chef Paul Evangelopoulos reveals the secrets of Spiti Sou's tarama in this recipe.

Easy

Snacked langoustines and crispy pig's trotters

Toulouse chef Yochen Larger offers a land-sea recipe combining langoustines and pig's trotters on a purée with a full-bodied bisque.

Easy

Grilled Figatellu with crispy breadcrumbs

For his recipe, chef Marc-Antoine Chabaut layers panisse, grilled Corsican sausage, Greek yogurt condimented with preserved lemon and harissa, and a herb salad to finish.