Huevo a baja temperatura
Huevo a baja temperatura is a easy Spanish recipe that serves 2. 785 calories per serving. Recipe by Jordi Cruz on YouTube.
Prep: 15 min | Cook: 58 min | Total: 1 hr 23 min
Cost: $23.39 total, $11.69 per serving
Ingredients
- 1 L Water (room temperature)
- 2 Eggs (large, at room temperature)
- 300 g Potatoes (peeled and cut into even cubes)
- 30 g Unsalted Butter (cut into cubes, softened)
- 100 ml Whole Milk (warmed)
- to taste Salt (for boiling water and seasoning purée)
- 1 Bread Slice (white or country loaf, cut into a small square)
- 2 sprigs Fresh Rosemary (leaves stripped for garnish)
- 0.5 g Black Truffle (thinly shaved, optional but recommended)
- 10 g Parmesan Cheese (finely shaved)
Instructions
Measure and heat water
Measure 1 L of water into a saucepan. Bring to a gentle boil over medium heat.
Time: PT10M
Add eggs and start low‑temperature cooking
Reduce heat to low, lower the two room‑temperature eggs into the hot water with a slotted spoon. Immediately turn off the heat, cover the pot, and let the eggs rest for exactly 20 minutes.
Time: PT20M
Prepare the potato purée
While the eggs are resting, peel and cube 300 g potatoes. Place them in a separate pot of salted boiling water and cook until fork‑tender (about 10 minutes). Drain, return to the pot, add 30 g butter and 100 ml warm milk, then mash until smooth. Season with salt to taste.
Time: PT15M
Temperature: 100°C
Toast buttered bread
Spread a thin layer of butter on one slice of bread. In a small skillet over medium heat, toast the bread until golden on both sides. Cut the toast into a small square that will sit under the egg.
Time: PT5M
Peel and dry the egg
Using the slotted spoon, carefully lift each egg from the water. Let it cool for a few seconds, then gently tap and peel the shell. Pat the peeled egg dry with a paper towel.
Time: PT3M
Plate the dish
Spread a generous spoonful of potato purée onto each plate, creating a small well in the center. Place the buttered bread cube in the well, then set the peeled egg on top. Garnish with rosemary leaves, shaved black truffle, and Parmesan shavings. Serve immediately while the egg is warm.
Time: PT5M
Nutrition Facts
- Calories
- 785
- Protein
- 30 g
- Carbohydrates
- 70 g
- Fat
- 40 g
- Fiber
- 5 g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Eggs, Dairy, Gluten
Ingredient Substitutions
- Instead of Eggs: duck eggs
- Instead of Potatoes: sweet potatoes
- Instead of Unsalted Butter: margarine
- Instead of Whole Milk: cream, plant‑based milk
- Instead of Salt: sea salt, kosher salt
- Instead of Bread Slice: sourdough slice
- Instead of Fresh Rosemary: thyme
- Instead of Black Truffle: truffle oil
- Instead of Parmesan Cheese: Grana Padano
Equipment Needed
- Saucepan
- Stove
- Measuring Cup
- Timer
- Slotted Spoon
- Kitchen Towel or Paper Towels
- Small Spoon with Holes (Egg Drainer) (optional)
- Potato Masher
- Knife
- Cutting Board
- Plate (for serving)
- Spatula or Spoon (for plating)
Critical Steps — Do Not Skip
- Turning off the heat and covering the pot after adding the eggs (Step 2).
- Peeling the low‑temperature egg without breaking the delicate white (Step 5).
- Creating the well in the purée and arranging the garnish for visual impact (Step 6).
Chef Tips from the Video
- Use room‑temperature eggs; cold eggs lower the water temperature too much.
- A fine‑mesh sieve can be used to strain the purée for an ultra‑silky finish.
- Fresh black truffle adds luxury; if unavailable, a few drops of high‑quality truffle oil work well.
- Finish the dish with a tiny drizzle of extra‑virgin olive oil for added shine.
Troubleshooting
Egg white is too firm or yolk is solid.
The water was too hot or the resting time was too long. Use a pot with a tighter lid and ensure the water temperature drops quickly after turning off the heat; reduce resting time to 15 minutes for a softer texture.
Egg shell cracks during cooking.
Add the eggs to water that is just off the boil (around 80 °C) and lower them gently with a slotted spoon to avoid shock.
Potato purée is watery.
Drain the potatoes thoroughly and mash while adding butter first; incorporate milk gradually until the desired consistency is reached.
Bread becomes soggy.
Toast the bread just before plating and place it on the purée only at the final moment.
Storage
Refrigerator: Potato purée can be stored in an airtight container for up to 2 days; reheat gently.
Freezer: Do not freeze the assembled dish; the texture of the egg will change.
Room temperature: Eggs should be eaten immediately; leftovers are not recommended.
Make-Ahead Tips
- Prepare the potato purée up to step 3 and keep it warm in a low oven (about 60 °C).
- Toast the buttered bread and store in a paper bag to retain crispness.
- Eggs are best served immediately, but you can poach them using the same low‑temp method up to 30 minutes in advance and re‑warm briefly in warm water.
Frequently Asked Questions
What is the cultural significance and history of low‑temperature egg in Spanish haute cuisine?
The low‑temperature egg, popularized by modern Spanish chefs like Jordi Cruz, reflects the influence of sous‑vide techniques on traditional Spanish gastronomy, turning a simple egg into a refined, restaurant‑quality component.
What are the traditional regional variations of low‑temperature egg in Spanish cuisine?
In Spain, the technique is often paired with classic accompaniments such as jamón ibérico, manchego cheese, or truffle‑infused purées, varying by region from the Basque country to Catalonia.
How is low‑temperature egg traditionally served in Spanish fine‑dining restaurants?
It is typically presented on a smooth purée or espuma, accompanied by a crisp garnish like toasted bread, fresh herbs, shaved truffle or high‑quality cheese, and served immediately to showcase the silky yolk.
What occasions or celebrations is low‑temperature egg associated with in Spanish culture?
Chefs often feature it as a starter for festive meals, tasting menus, and special brunches, highlighting its elegance and the skill of the kitchen.
What makes low‑temperature egg special or unique in Spanish cuisine?
It transforms a humble ingredient into a textural centerpiece, using precise temperature control to achieve a custard‑like white and a runny yolk, embodying the modern Spanish focus on technique and presentation.
What are the most common mistakes to avoid when making low‑temperature egg at home?
Common errors include adding eggs to boiling water (causing cracks), not covering the pot (resulting in over‑cooking), and peeling the egg while it is still too hot, which can damage the delicate white.
Why does this recipe use a simple pot and residual heat instead of a sous‑vide machine?
Jordi Cruz demonstrates that the same gentle cooking can be achieved at home by using the pot’s residual heat, making the technique accessible without expensive equipment.
Can I make the low‑temperature egg ahead of time and how should I store it?
You can poach the eggs up to 30 minutes in advance, keep them in a warm water bath (around 55 °C), and gently re‑heat before serving; however, the best texture is achieved when served immediately after peeling.
What texture and appearance should I look for when the low‑temperature egg is done?
The white should be set but still tender, resembling a custard, while the yolk remains bright, runny, and slightly glossy when the egg is cut open.
How do I know when the low‑temperature egg is finished cooking?
After the 20‑minute rest, gently touch the egg; it should feel warm but not hot, and a quick slice will reveal a fully set white with a liquid yolk.
What does the YouTube channel Jordi Cruz specialize in?
The YouTube channel Jordi Cruz focuses on modern Spanish gastronomy, showcasing high‑level techniques, creative plating, and approachable versions of restaurant‑style dishes for home cooks.
How does the YouTube channel Jordi Cruz's approach to Spanish cooking differ from other Spanish cooking channels?
Jordi Cruz blends avant‑garde culinary science with traditional Spanish flavors, often simplifying complex restaurant methods—like low‑temperature egg—so viewers can replicate them with everyday kitchen tools.
What other Spanish recipes is the YouTube channel Jordi Cruz known for?
Jordi Cruz is known for his modern takes on classic dishes such as paella de mariscos, gazpacho espuma, jamón ibérico croquettes, and his signature truffle‑infused patatas bravas.
Last updated: September 6, 2026
