A Culinary Discovery
14 December 2010
Some of my friends have been complaining (and rightly so) that there haven’t been any news on my page for a while. I’ve been working quite a bit, hopping between different ice rinks to find the best practice conditions, and studying hard for a Japanese language proficiency test, which was held at the beginning of December. Since the test is over now (I won’t know whether I passed until end of February, though) I decided that now it is really about time to post something new.
So here it is: probably the shortest, simplest and quickest (though not the cheapest…) recipe I’ve posted so far. It really requires hardly any cooking skills – I just came across this great idea and found the result quite amazing.
Actually it all started with Simon’s idea to have some fresh tagliatelle with butter and truffles for dinner. Simple to make, but really a culinary delight. So he went to the market with his quest to find the best truffles in town…
Not only did he come back with a lovely white truffle, but the Italian market lady had also given him a little extra something – two raw eggs, which she put into the same small plastic bag as the truffle. The bag should rest in the fridge over night, she’d said, and the eggs would take on the taste of the truffle.
I’d never heard about this trick before, but indeed it worked! We fried the eggs as a starter and were really thrilled at the striking intensity of the flavour. What a wonderful way to make best use of a truffle before slicing it up for the main course!
Truffled Fried Eggs
| 1 white truffle |
| raw eggs |
| some butter for frying |
| pepper and salt |
suggestion to go with: |
| courgettes |
| garlic |
| cold-pressed olive oil |
| special reserve balsamic vinegar |
| some oil for frying |
| pepper and salt |
Put the raw eggs together with the truffles into a thin plastic bag and leave it in the fridge for a day.
Take out the eggs and fry them sunny-side-up in a bit of butter. Season with a bit of salt and some freshly ground pepper only.
To go with I can suggest some courgettes, thinly sliced and gently salted, then briefly sautéed with a bit of garlic in a dash of cooking oil. Season with some good cold-pressed olive oil and reserve balsamic vinegar and refine with some freshly ground pepper to your liking.
Use the truffle for the main course!!