“Uovo in gabbia” with milk cream and black truffle NoH2O

“Uovo in gabbia” with milk cream and black truffle NoH2O

“Uovo in gabbia” with milk cream and black truffle NoH2O

Ingredients

  • 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

Method

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 immediately. 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!

Finishing

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.