Truffle egg with salted beech mushroom (shimeji) and fried curled parsley (4 persons)
4 large eggs
2 bunches of curled parsley
4 tablespoons
truffle mayonnaise
1 pack of white beech mushrooms
Salt / pepper

PREPARATION (8 pieces)
Boil the eggs hard. Then scare them well and cut them lengthwise into 2 parts.
Carefully remove the egg yolks and put them in a bowl.
Cut the beech mushrooms to an equal length (about 3 cm) . You will need 16. The worst dirt
Remove with a brush or piece of kitchen roll. Then steam the beech mushrooms for 5 minutes.
After steaming, put them in a bowl and add a lot of salt. Marinate the beech mushrooms
Put them in the salt for about 10 minutes and then let them cool down and drain on a piece of kitchen paper.
Remove the leaves from the curled parsley. Fry them briefly (30 seconds) at 170°. Pour the fried
Parsley on a piece of kitchen paper and sprinkle it with a little salt.
Put 4 tablespoons of truffle mayonnaise in a bowl and add the egg yolk. Mix this into a
smooth mass and season to taste with salt and pepper. Put the mixture in a piping bag and put it in 10 minutes in the fridge. Spray half the eggs with your mixture of egg yolk and truffle mayonnaise.
Put some of your fried parsley on a plate and place your egg on top. Finally, garnish the
egg with 2 salted beech mushrooms

TIP: Finish your egg with a little freshly grated truffle and an edible flour.

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