Today’s dish is easily done and is suitable both as an appetizer and as a last dish to round off a dinner based on “trifola” in the most classic way: on an egg!
Ingredients for 4 people
- 4 eggs
- 32 g cream (8 g for each cocotte)
- 4 slices of parmesan (ca. 8 g)
- white truffle (as much as you like without limits)
- salt & pepper to taste (are we satisfied with a “just enough” here)
Separate the yolks from the whites. Put an egg yolk in each cocotte and add the egg whites in a bowl.
Whip the egg whites vigorously until you get a soft foam. Add the cream and season with salt and pepper.
Form a cream and pour it into the cocotte until it covers each yolk.
Add some grated Parmesan and bake in a static oven at 200° C for 6-7 minutes. At the level of consistency, you will observe
- 6 minutes: light crust on the foam surface, very soft yolk, creamy/liquid egg white + cream
- 7 minutes: crust on the foam surface, soft melting yolk, creamy egg white + cream
- 8 minutes: crust on the foam surface, yolk and egg white + cream almost solidified (I don’t like it that way)
Cover with white truffle and serve!