Caged egg with milk cream and NoH2O black truffle - Chef Fulvio Siccardi
- 6 fresh eggs
- 300 ml liquid cream
- 200 ml. whole milk
- 80 g Parmesan cheese
- 2 g black truffle NoH2O
- 3 drops of "Oro in Cucina black truffle oil TartufLanghe".
- salt to taste
- 50 g butter
- 4 x 20 cm square sheets of fairy paper (transparent paper suitable for baking) paper suitable for baking).
- Roasting wire
- 4 aluminium moulds for creme caramel
Cook the whole eggs in a steamer for 50 minutes at 62° and cool them in water and a little ice. Melt the butter in a small saucepan, add the chopped NoH2O black truffle and heat briefly. Blend the liquid with 50 g Parmesan cheese, salt and a level tablespoon of cornflour and add to the truffle butter. Bring to the boil and cool with water and ice. Stick the paper on the walls of the moulds and with the help of the left hand hold it steady so that you can put a ladle of cream, break the egg inside as if it were fresh, salt it and cover it with another ladle of cream, sprinkle with the remaining Parmesan. Close the bag like a flower and tie it with kitchen string, making a single but tight knot.
N.B. I usually serve the eggs with bread croutons to give the dish a crunchy touch.
Preheat the oven to 200° and cook the eggs for 7 minutes. Serve them immediately in soup plates, removing the string and leaving it up to the guests to uncover the inside.
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