Egg cloud

Fed up with the usual fried egg? How about trying something particularly soft like a cloud? Let's change the rules and try to prepare an egg under a new guise! Delicate, soft, creamy and greedy, just enough to make you appreciate this dish very easy to achieve but certainly successful. A perfect starter to amaze guests and friends, a complex presentation that will make you feel like a great chef! Obviously no good dish can avoid from being accompanied by an excellent wine and today we want to combine with this range, a Mandrarossa Grecanico Costadune with a light, fresh and savory taste.


____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____

 

4 eggs
Salt to taste
Sweet Paprika to taste

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For the Sofficisima cloud, we must separate the yolks from the egg whites by putting the latter in a boule together with a pinch of salt. We keep the yolks aside and whip the egg whites with the help of an electric whisk. Just ready, take a coppapasta, Ungiamolo a little oil and riempiamone half with the egg whites. We create a hollow and versiamoci inside the yolk making sure not to break it.

 

 

We cover with other albumen mounted and we level well. We put a frying pan on the fire at medium low flame with a drizzle of oil so let us slip inside our egg gently and let it cook 3 ' on the side being careful, when we turn it, not to break it. After cooking, sprinkle the surface of the egg with paprika and a pinch of salt. We're ready to serve.

_____ Tips for the mise-_____-___-___-__ _ _ _ _ _ _ _ _ _ _ _ _ _____

 


To make the presentation of our egg more choreographic, we can prepare the red coral by melting, in buole, 10 grams of tomato paste in 150 ml of water and then combining 50 ml of oil and 15 grams of flour.


Mix everything then pour in a very hot 26 cm non-stick frying pan. We cook at medium high flame letting the water evaporate. As it evaporates, we will see the coral forming, which we can then remove from the pan and cut at will.

We lay our cloud in the center of the dish, poggiamoci the coral to the tomato and complete with a quenelle of cream of peas (blanched peas, seasoned with salt and pepper and then smoothies without adding liquids). We decorate with a few strands of chives, and pistachios.

Inside the egg will be very creamy and delicate, beautiful to see even at the time of cutting. 

Enjoy your meal!!!!!




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