Uovo Recipe
Ovo escalfado, panado e dourado, sobre espargos amanteigados, mousse de queijo Parmesão e trufa negra
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Ingredients
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For the Poached Eggs
For the Breaded Coating
For the Asparagus
For the Parmesan Truffle Mousse
Method
Poaching the Eggs
- 1
Prepare the Poaching Liquid
In a large pot, bring 4 cups of water and 1 tablespoon of vinegar to a gentle simmer.
- 2
Poach the Eggs
Crack the eggs into individual small bowls. Create a gentle whirlpool in the simmering water and carefully slide each egg into the center. Cook for about 3-4 minutes until the whites are set but yolks remain soft. Remove the eggs with a slotted spoon and set on a paper towel to drain.
Breaded Coating
- 3
Prepare the Breading Station
Set up three shallow dishes: one with flour seasoned with salt and black pepper, one with beaten eggs, and one with breadcrumbs.
- 4
Bread the Eggs
Carefully take each poached egg, coat it first in flour, then dip it in the beaten eggs, and finally coat it with breadcrumbs. Ensure they are well-covered.
Cooking the Asparagus
- 5
Making the Parmesan Truffle Mousse
- 6
Prepare the Mousse
In a mixing bowl, combine the grated Parmesan cheese and heavy cream. Using an electric mixer, whip until light and fluffy. Drizzle in truffle oil and season with salt to taste, mixing until well combined.
Frying the Breaded Eggs
- 7
Fry the Eggs
In a frying pan, heat enough oil for shallow frying over medium heat. Once hot, carefully add the breaded eggs and fry until golden brown on all sides, about 2-3 minutes. Remove and place on a paper towel to drain excess oil.
Assembling the Dish
- 8
Plate the Dish
On a serving plate, arrange the sautéed asparagus as a base. Place the golden breaded poached egg on top and add a generous dollop of the Parmesan truffle mousse beside it.