Airy egg porridge with truffle
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Found this interesting recipe at Belonica's. It tastes fluffy and tender, and is an incredibly flavorful and beautiful appetizer or breakfast. I had to substitute truffle (of course:)), but you can use truffle oil if you have it. It was just as good with dried mushrooms.
Ingredients for the airy egg porridge with truffle:
- Chicken egg - 10 pcs
- Olive oil - 3 tablespoon
- Garlic (tiny) - 1 clove
- Salt (sea salt to taste)
- Pepper mixture (to taste)
- Mushrooms (dried white or shiitake for flavor)
How to cook egg porridge with truffle step by step with photos
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Wash the eggs under running water with soap and water, then dry them. |
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Carefully break the shells from the top, being careful not to damage them, make cups from them, wash inside, dry. |
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Bring eggs to room temperature (this is important!) in a heavy-bottomed saucepan. Make a water bath. Put saucepan on fire in larger saucepan. Add hot water on the egg level. Cook over medium heat, stirring constantly with a wooden spatula. When the eggs thicken, add olive oil, salt and pepper, add crushed garlic, aromatic herbs, rub in some dried mushrooms (I had shiitake - the original version was truffle). |
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In serving dishes, decorate with parsley. Serve with some croutons, it's delicious! |
Salt, Garlic, Olive Oil, Eggs, Pepper Mixture, Mushrooms, Mushroom, Starters, appetizers
