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

“Uovo in gabbia” with milk cream and black truffle NoH2O<br/><small>Chef Fulvio Siccardi</small>

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

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.