goose egg on a crushed-minted-pea-prosciutto-nest . the story of my golden sous vide goose egg
Prep time
Cook time
Total time
Serves: 2
  • For the goose eggs
  • 2 Goose eggs at room temperature
  • Electronic thermometer
  • Big pot filled with water – eggs need to be covered with water
  • For the crushed-minted-pea-and-prosciutto-nest
  • 250g Frozen peas
  • ½t Salt
  • 2t Sugar
  • 20g Butter
  • 1T Freshly chopped mint
  • 4 Slices of prosciutto
  • Little toasts
  • Fresh ciabatta cut thinly and lightly toasted
  • Seasoning
  • Freshly ground white pepper
  • Salt
  1. For the goose eggs – heat the pot with water to 62°C and then add the eggs. Keep it on the lowest heat level on your stove and try and keep the temperature constant for 2.5 hours. You just have to stand by the stove, check the thermometer and add a bit of cold water to bring the temperature down. When done, put the eggs aside to cool a bit. Then peel very carefully. The shell is very hard and thick and it’s not so easy. The outside of the white is going to fall away and you will sit with this beautiful thin white layer and the golden yolk.
  2. For the peas – cook the peas for about 3 minutes. Add the salt, butter, mint and sugar give it a good stir and then crush.
  3. To assemble - divide the peas in half and divide onto two plates. Add a slice of prosciutto on each nest and then add the egg. Sprinkle with white pepper and some salt - then add another slice of prosciutto and round it off with a little toast.
Recipe by Anél Potgieter at