Carasau bread puff with because egg

The egg lends itself to a thousand preparations but let's face it, what's better than a creamy yolk that slips on the plate? Today we will prepare a starter that enhances the creamy of our egg using a cooking technique called because. As usual nothing complicated but by the success assured.

Ingredients for 4 people:

4 fresh eggs
1 Carasau Bread
Flakes of sweet provola to taste
Fresh thyme, salt, pepper and turmeric to taste
4 sprigs of fresh oregano for decoration.

We put water to boil in a saucepan and in the meantime we cover a boule with some film that we'll have with a drizzle of oil; We separate the yolk from the egg white, we give the latter with turmeric, thyme leaves and salt and sbattiamolo lightly with a fork to amalgamate the whole. We put the albumen so seasoned in the boule and add the yolk again. We close the film in order to form a bundle. Throw the bundles in the boiling water and cook for 4 ' then Togliamoli from the water, open the film, we get the flakes of cheese with the help of a peeler and prepare to serve.
The separation of albumen and yolk serves only to make the eggs more flavorful and the albumen more colorful (as well as in pictures), but this passage is not obligatory, if you want you can use the egg as it is putting it directly in the film.
Tips for mise en place:

We break the bread in about 12 pieces as smooth as possible, impiliamone three per dish and put on top the flakes of cheese. Finally, we lay our egg over the puff pastry, a minced pepper, a drizzle of oil and a sprig of oregano resting on the egg complete the dish.

Enjoy your meal!!!!!

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