Crispy egg
on buttered asparagus & Montebore flakes
Here is the crunchy egg recipe, an incredibly good dish where they contrast the crunchy breading, the soft egg white and the yolk liquid, all accompanied by asparagus with butter and flakes of Montebore cheese.
I recommend pairing the tasting with a white wine and well structured as a white Anthilia or a Pinot Grigio.
Have a nice tasting…
Crispy Egg on butter asparagus and Montebore flakes
Servings 10 portions
Ingredients
- 14 eggs
- 1,5 kg asparagus
- 200 gr butter
- 300 gr Montebore cheese
- 500 gr breadcrumbs
- 2 liters peanut oil for frying
- 200 ml of white vinegar
- salt and pepper
Instructions
- Boil 2 liters of water with vinegar, in this way it creates an acidulated liquid that will be used to make eggs pochè (also called "in shirt").
- Make 10 eggs pochè imprinting the classic reel to acidulated water, one at a time, when the egg will be cooked right cool in water and ice (!!!!important to cool it in water and ice so that it blocks instant cooking, this serves to keep the yolk liquid!!!)
- Once cold, remove them from the water and gently lay them on a cloth to dry them from excess water.
- Boil the asparagus but keep them al dente, then cut into slices or into pieces and sauté in a pan with butter, finally salt and pepper.
- Break the remaining 4 eggs, season with salt and beat with a whisk.
- Immerse the eggs pochè, trimmed from any deburring of egg whites cooking, and very carefully breading, repeat the breading twice for each egg pochè.
- Fry the eggs in abundant oil, and then dry them from excess oil.
- Serve the hot asparagus where we will grate some flakes of Montebore and over the crispy egg.
- Serve warm.