Perfect egg & Jerusalem artichoke cream

Cook the eggs at 64°C for 45 minutes in a bain-marie or using a low-temperature cooker. Keep warm.

Peel the Jerusalem artichokes, then cut them into pieces. Cook them gently in a saucepan with the butter, salt and pepper. Add the cream, then continue cooking until the Jerusalem artichokes are very tender. Blend finely until smooth. 

Pour a ladle of hot Jerusalem artichoke cream into a deep plate. Carefully open an egg and place it in the center. Add a spoonful of Delicate Flavor Beads on top. Serve immediately.