- 6 free-range fresh eggs
- 0.3 lt.= 10.14 fl oz cream
- 02 lt. = 6.76 fl oz whole milk
- 80g = 2.82 oz Parmigiano Reggiano cheese
- 2g = 0.07 oz dehydrated black truffle NoH2O®
- 3 drops “Oro in Cucina – black winter truffle oil TartufLanghe”
- A pinch of salt
- 50g = 1.76 oz butter
- 4 squared sheet “carta fata” x approx. 20cm = 7.87 inch (clear foil which is heat resistance)
- kitchen strings
- 4 aluminium pudding cups
Cook the whole eggs in the steam oven for 50 minutes at 62°C and cool them in iced water. Melt the butter in a small pan, add the crumbled dehydrated black truffle and heat for 30 seconds. Mix the liquid ingredients together with 50g = 1.76 oz Parmigiano Reggiano, salt , 1 teaspoon of corn starch and add the mixture to the truffle butter. Bring it to a boil and then stop imediately. Place the “carta fata” thin sheet inside the aluminium cup. Add a small ladle of cream on the bottom, then break the pre-cooked egg and place it into the cup. Add a pinch of salt and another ladle of cream and some grated Parmigiano Reggiano on top. Close the carta fata sheet with the kitchen string in a tight knot.
Chef’s Tips: serve the dish with some crostini bread in order to give a crunchy texture to the recipe!
Before serving the dish, pre-heat the oven at 200°C and cook the eggs for 7 minutes. Serve them immediately in a soup plate, taking out the string and keeping the sheet close, so that the guests will have to open and discover the surprise which is inside.
Fulvio Siccardi – http://www.magnapars-suitesmilano.it/da-noi-in/