黑松露蘑菇燉蛋Black truffle mushroom stewed egg

今天是一個人的午餐,偷偷得有空來做一直想試的法式黑松露燉蛋,加入蘑菇似乎風味更佳喔。

Today is a lunch for a person, secretly free to do the French black truffle stewed eggs that I have been trying to try. Adding mushrooms seems to have a better flavor.


份量:
3 人份
時間:
30 分鐘

Serving size:
3 servings
Time:
30 minutes


食材:
蛋 5顆|蘑菇 5-6粒|大蒜 1瓣|黑松露 1小匙|鮮奶油 2大匙|牛奶 2大匙|帕馬森起士粉 1大匙|鹽、白胡椒 適量|橄欖油 1大匙|奶油 少許|義大利香菜 少許

Ingredients:
Egg 5 | Mushroom 5-6 | Garlic 1 Petal | Black truffle 1 tsp | Fresh cream 2 tbsp | Milk 2 tbsp | Parmesan cheese powder 1 tbsp | Salt, white pepper amount | Spoonful|creamy little|Italian coriander a little


步驟1
用平底鍋加熱橄欖油後,將大蒜末爆香。
步驟2
將蘑菇片放入炒出香味。
步驟3
用容器打入兩顆蛋,加入鮮奶油和鮮奶,打均勻。
步驟4
以步驟3加入炒好的蘑菇、鹽、白胡椒和起士粉。
步驟5
加入1小匙黑松露油和黑松露片拌勻。或是直接加入黑松露醬也是可以。
步驟6
容器裡邊抹上一層薄薄的奶油。
步驟7
將調好的蘑菇蛋液倒入容器內。
步驟8
每個容器打入一顆雞蛋,不要把蛋黃弄破。
步驟9
上面再放入1-2片黑松露片和義大利香芹。
步驟10
事先預熱好烤箱,烤盤倒入約2公分高的熱水。
步驟11
將盛蛋的容器放熱,隔水烘烤,以180℃烤12分鐘,或是烤到蛋白變白,蛋黃半熟的狀態。
步驟12
烤好出爐了。
黑松露和蘑菇香氣充滿在烤蛋中,香氣迷人。半熟的蛋黃也濃郁又好吃。

step 1
After heating the olive oil in a pan, the garlic is scented.
Step 2
Add the mushroom slices to the scent.
Step 3
Use a container to break in two eggs, add fresh cream and fresh milk, and evenly.
Step 4
Add the fried mushrooms, salt, white pepper and cheese powder in step 3.
Step 5
Add 1 tsp of black truffle oil and black truffle flakes and mix well. Or just add black truffle sauce.
Step 6
The container is covered with a thin layer of cream.
Step 7
Pour the prepared mushroom egg into the container.
Step 8
Inject an egg into each container and do not break the egg yolk.
Step 9
Add 1-2 pieces of black truffle flakes and Italian parsley.
Step 10
Preheat the oven well and pour the hot water about 2 cm high.
Step 11
Heat the container of the egg, bake it in water, bake at 180 °C for 12 minutes, or bake until the protein turns white and the egg yolk is half-cooked.
Step 12
Bake it out.
The black truffle and mushroom aromas are filled in the baked egg and the aroma is fascinating. The half-cooked egg yolk is also rich and delicious.


出處Source