Egg. The first ingredient we think of when we have to combine it with truffles are eggs.
Scrambled, fried, boiled, so many ways to make them and emphasise the white truffle’s flavour.
In this recipe, I have revisited a classic dish such as cheese fondue with poached egg, but using a modern technique, cooking at low temperature.
The egg is cooked for 1 hour at 62.5o, and the result is incredible.
The creaminess of the egg goes perfectly with the melted cheese and the truffle.
During the pandemic, I managed to open a pop-up wine bar for a week, and a couple of customers came back specifically to eat this recipe again.
Ingredients for serving 4 people:
12gr white truffle
For the cheese fondue
200gr grated Parmesan
200ml double cream
Put all the ingredients in a saucepan and heat over low heat until melted.
For the slow-cooked egg
Preheat the sous vide water bath to 62.5° C.
Gently set the eggs at the bottom of the container, and let them cook for one hour.
Remove them and place in ice water to stop overcooking, unless you use them straight away.
If you don’t have the sous vide, just poach the eggs, however they will not have the same texture.
For the presentation (one portion)
Pour a quarter of cheese fondue into a small pot or earthenware bowl.
Place one egg on top, season it with salt, and then top with 3 grams of finely shaved white truffle.
If you use a mini pot, close it with the lid and serve it this way so that when the lid is lifted, all the aroma of the truffle comes straight to your nose for a whole olfactory experience.