Fried egg yolk with porcini mushrooms and black truffle flakes
This recipe is really very simple and fast and you will get an excellent result.
It looks like a particular recipe although it requires a certain attention and delicacy in handling the main ingredient, that is the yolk.
To prepare the fried yolk it is important to start with very fresh eggs.
How do we know the freshness of eggs unless we get them from our hen?
Simple, you put the whole egg with the shell in a large glass full of water if it rests well on the bottom it means that it is very fresh.
The last piece of advice I give you is to use excellent raw materials, very fresh eggs, large and consistent seasonal porcini mushrooms and a good quality black truffle, only in this way will you get a combination of flavors that will leave you pleasantly surprised.
Fried egg yolk with porcini mushrooms and black truffle flakes
Ingredients
- 5 eggs
- 2 large Porcini mushrooms
- 24 gr of black truffle
- 300 gr of seed oil
- bread crumbs
- salt
- extra virgin olive oil
Instructions
- Separate the yolk from the egg white, being careful not to break it.
- Line a baking sheet with parchment paper and place the egg yolks well spaced.
- Put them in the freezer for 5-10 minutes.
- In the meantime, clean the porcini mushrooms with a damp cloth or a brush, cut them into slices and sauté them in a pan with extra virgin olive oil, salt and pepper.
- In a high-sided pot, heat the seed oil, take the egg yolks from the freezer, bread them in flour, egg and breadcrumbs and fry them, they must be golden but the yolk must remain liquid inside, an oil temperature is recommended. higher and a short cooking time.
- Dry them from excess oil on absorbent paper.
- Compose the dish by creating a bed of porcini mushrooms in which to lay the yolk and cover it with flakes of black truffle.