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Egg Spaghettini at the bottom of the table

I remember when my mother prepared the fried egg with a fair amount of cheese that was spun to disintegrate completely closing the pan with a lid about a minute. For me it was a party ... I loved the egg and cheese even more.

I wanted to present the classic egg in a more elaborate version.

Serves a portion:

Egg

30 g of cheese made of spun paste.

10 g of fresh pepper

10 cl milk

Some mushroom "mushroom"

Three slices of bread fried in olive oil (extra virgin olive oil).

Rosemary

drops of truffle (truffle oil Scorzone black type).

Poppy

Salt

not easy to start my preparation I fried croutons for a minute in hot oil and just removed from the heat, I sprinkled with rosemary.

I proceeded to prepare the fondue, first cut the cheese into small pieces by placing them in cold milk and bring everything to heat over low heat. When the heat came in too high a level, I continued to vigorously stir the cheese away from the fire by repeating the process until total fusion of the same. So I got a cream or too runny nor too thick, flowing at the right point in which I added the mushrooms into small pieces cooked previously. I filled the cup with the consommé from the Fund shall awaiting completion.

In my preparation I wanted to cook the egg in a water bath, forced into a small metal Formina in turn placed inside a pan with a few millimeters of water and closing the opening of the cylindrical supporting a sheet of aluminum. To understand the structure of the instruments used, the most plausible example is the Russian matryoshka. The egg inside the Formina metal cylinder with a removable base of the same material, a small aluminum foil to close the top, all placed in a pan with one or two millimeters of water, and fried in a pan a little ' bigger with the boiling water. I needed a very delicate cooking temperature to maintain the soft egg. I'd say the experiment worked great. The idea came to me by a professor of food chemistry and who delights in the kitchen, who proposed to cook an egg at a temperature of about 60 ° C for about an hour ensuring an excellent result. Not having the means to control or maintain the recommended temperature I chose the soft grandmother's kitchen, bath, reaching the desired result. I extended the cooking of the egg until all clot outside of it, and not beyond, for which they were required about 10-12 minutes. In the end I added a pinch of salt on the egg.

I warmed fondue in microonde per 30 secondi alla massima potenza, ho estratto l'uovo dal proprio alloggio con delicatezza e l'ho poggiato sulla fonduta. Ho cosparso la superficie con i semi di papavero, una piccola quantità di "Gocce di tartufo" e ho servito con i crostoni.

Questo è voluto essere solo un esperimento, durante il quale ho cambiato alcuni parametri tradizionali, spinto dalla voglia di ricercare una soluzione alternativa alla classicità della preparazione. Esperimento riuscitissimo a detta dei commensali, ma da ripetere una tantum visto il tempo impiegato.