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Eiersouffle with liquid core or a wet meringue.

mix Here are two worlds: the world of souffles with the meringue.

offer variations to itself.

first An egg clearly separated. Beat the egg whites very stiff.

second The stiff egg white into a cup or ring fill, previously with

transparent film was lined. The raw egg yolk on hook.

third The egg yolk salt and pepper and again with beaten egg white

cover.

4th Take the bag out of the ring. The foil tightly and turn

with string or wire seal. Now for 19 minutes
to 70 degrees Celsius hot water of Sousvide - pelvis.

It must be immersed in it, although it would float up!

5th The cotton ball bush hammered protein unpack and put on baking paper.

6th At 200 degrees for four minutes in the preheated oven, or just under salamander or grill. Souffle should take the outside color, crispy on the edge of the protein in the interior soft, the yolk but

be liquid.

time look inside? Soon, if it is on Sousvide cooked asparagus.

Following a recipe Spaniard Rafael Pena of Gresca