I have been dying to try to slow cook an egg and include it in some sort of decadent recipe for some time. So recently, when I was doing some flavour pairing research, I found that eggs go well with rosemary, potatoes, and mushrooms, and that inspired me to modify one of my earliest dishes, my potato risotto.
Slow cooking eggs involves getting a big pot water to 60C (140F) and maintaining it there for about an hour. So, in addition to a large pot, you'll need a cooking thermometer to measure the temperature and maintain 60C. I used my large Scanpan pot and put it on my smallest burner on low and it took about 45 minutes to get up to temperature.
Once you've reached 60C and it has been stable for a few minutes add enough eggs for the portions of risotto you are serving. I'd actually recommend cooking a couple extras, just to be safe. Monitor the temperature every few minutes - if it starts to rise you'll need to add some ice cubes to keep things stable. Let the egg cook for an hour.
In the meantime, start preparing the potato risotto. You should start to cook the risotto about 30 minutes after you have started cooking the eggs.
Once the risotto is complete and the eggs have cooked for an hour, plate individual portions of the risotto, making a little well in the middle. Then gently crack an egg per serving and slide the soft egg on top of the risotto. Sprinkle some fresh parmesan and top with truffle oil. This is an easy-to-make but fun dish. And it's definitely decadent... mission accomplished!