Recipe: Airy egg porridge with truffle step by step with pictures | Handy.Recipes

Airy egg porridge with truffle

Cooked poached egg porridge with truffle

Time to cook: 15 minutes

Total Servings: 3

Nutritional Value

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.

Author of the recipe

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

Wash the eggs under running water with soap and water, then dry them.

Carefully break the shells from the top, being careful not to damage them, make cups from them, wash inside, dry.

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).

In serving dishes, decorate with parsley. Serve with some croutons, it's delicious!

Nutritional Value:

Whole Dish:
1366.6 Calories
72.3 g
110.3 g
13.7 g
Per Serving:
455.5 Calories
24.1 g
36.8 g
4.6 g
213.5 Calories
11.3 g
17.2 g
2.1 g

Salt, Garlic, Olive Oil, Eggs, Pepper Mixture, Mushrooms, Mushroom, Starters, appetizers

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