Edmond Ho and Jovian Lim
FOR THE SMOKED POTATO FOAM
Charlotte potatoes: 4
Water: 1.5kg
Thyme sprigs: 2.5g
Bay leaves : 2
Garlic cloves: 3
Salt
Butter
Double (heavy) cream
Dried rosemary
FOR THE SLOW-COOKED ORGANIC EGGS
Organic eggs: 6
FOR THE CHORIZO OIL
Trim from diced chorizo (below)
Water: 5g
FOR ADDITIONAL GARNISHES
Chorizo Iberico: 54 (5mm) cubes
Puffed buckwheat
Chives: finely chopped
Brown butter foam
This recipe from chef Julien Royer’s debut book is for the confident and patient home cook. But the results are worth it
Growing up, our garde manger [pantry or ‘cold kitchen’] was my happy place. My mother kept the shelves stocked with eggs, potatoes, sausages, herbs and numerous other edible gifts that gave me a sense of wonder and comfort. This dish is an ode to that memory, incorporating the staples of my mother’s larder. It’s a simple dish that calls for perfection in every element. The potato foam must be delicately smoked and smooth, the egg silky, and the chorizo and buckwheat crisp.
Serves 6
In a large saucepan, combine the potatoes, water, thyme, bay leaves, garlic and salt. Bring to a simmer, then cook the potatoes until tender. Drain, reserving the cooking liquid.
Pass the cooked potatoes through a fine-mesh tamis, then weigh the potato purée. Calculate 20% of this weight and weigh this amount of the strained cooking liquid, and then of butter and cream. Add these amounts to the potato purée, then emulsify over a medium-low heat.
Smoke the potato purée for 5 minutes with the dried rosemary, stir, then smoke the purée for another 5 minutes.
To finish, warm the purée, adding more cream and butter if needed to obtain the right consistency – it should be thick but pourable and smooth. Transfer to a small siphon and charge once with a cream charger. Set aside in a warm water bath/warm water until needed.
Prepare a water bath/pot of water set to 65°C. Place the eggs in a basket and cook in the water bath for 24 minutes. Remove, then let cool at room temperature for 1 hour. Set aside in a warm water bath/warm water until needed.
Put the chorizo trim in a saucepan with the water and render over a medium heat until the water has evaporated.
Pass through muslin (cheesecloth) and refrigerate until needed.
The oil has to be kept warm, as it will solidify at room temperature.
Sauté the diced chorizo in a hot frying pan until nicely coloured and crispy.
For each serving, pipe the smoked potato foam into a bowl, filling it halfway. Drizzle a small amount of the chorizo oil over the top, followed by nine cubes of the sautéed chorizo, then the puffed buckwheat and chives.
Remove the eggs from the water bath and carefully use an egg topper to remove the top part of the eggshell, making sure to remove any stray eggshell fragments. Froth brown butter with an immersion blender. Spoon the foam over each egg to cover the top. To serve, pour the entire egg into the dish at the table.
Recipe taken from Odette: Terroir to Table, Heart to Plate by Julien Royer, published by Phaidon worldwide in May 2026 (Phaidon.com).
