A fried egg is a fried egg, nothing complicated is true but excellent especially if tasted with a grated truffle. But Casacostantino likes to experiment, invent and revisit. Inspired by a technique developed by a well-known chef stellar, here comes a dish to be presented as a fried egg but that fried egg is not. You need a little patience for the preparation of this egg since you need a marinating of 4 hours but rest assured that it will be worth waiting for to enjoy something special to your friends.
4 fresh eggs
100 ml of milk
70 grams of grated Parmesan
12 tablespoons coarse salt
12 tablespoons sugar
Nutmeg to taste
Truffles to taste
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Mix salt and sugar, then put a compound base in the container where we will marinate the eggs. We separate the yolk from the egg white and gently prepare it on the previously prepared base.
Gently coat the yolk with the mix of salt and sugar and let it marinate for 4 hours (with this technique we can get different textures of the yolk: with a marinade of 4 hours the heart will remain soft, with a 8-10 hours will be malleable and with 15 days can be grated). After the time of marinating, we begin to prepare the Parmesan cheese fondue. Let's put the milk in a saucepan and let it warm to a sweet flame.
As soon as it is very hot, we turn off the flame, add the nutmeg and, little at a time, the cheese to rain stirring with a whip to prevent lumps forming. After this operation, let it cool down so that it thickens.
We start to release the yolks from the marinade, then sciacquiamoli with cold water and act on a sheet of absorbent paper to dry them. We can prepare for serve.
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We put the fondue as the bottom of our dish then, decentralized, lay the marinated yolk and complete the dish with a grated truffle.
