Cook the eggs in a sous vide/water bath for 60 minutes at 64 degrees Celsius (147 degrees Fahrenheit). 

Remove them and immediately place them in ice-cold water for 10 minutes. Gently crack the shell and rinse away the white with a little water.

Then gently roll the yolk in flour, then in the beaten egg, and finally in the panko (seasoned with salt and pepper). 

Fry it in 190-degree hot oil in either a pot or a deep fryer and serve immediately. 

Gourmet salt the raw herring for 15 minutes and rinse off the salt.

Season it with pepper, vacuum seal the fish and sous vide for 25 minutes at 48 degrees Celsius (118 degrees Fahrenheit).

The fish is ready to serve.

 

Use a large spoonful of crème fraîche and stir in some salt, pepper, sugar, lemon juice, and a good amount of curry. 

Let it sit for 5 minutes, and it's ready to serve.

 

Cut 2 thin slices of rye bread and toast them hard in the toaster until they are crispy on both sides.