Porcini Mushrooms

Fresh Egg




Carta Fata Wrap-sheets

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Step 1: The poached egg

Boil the water into a pan with a touch of vinegar and, in the meantime, crack the egg onto a small cup and add some vinegar as well. As the water is boiling, slip the eggs carefully, slowly or gently simmering water.


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Adjust the time up or down for runnier or firmer yolks, cook 3 to 5 minutes, remove the egg from water with a slotted spoon and put the finished poached egg in a bowl of cold water.


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The egg must be soft and the yolk has to remain quite raw!


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Once the egg has cooled down, roll it twice in flour, egg and breadcrumbs and then deep-fry the egg.


Step 2: The mushrooms

Prepare a tinfoil wrapping with small dices of porcini broiled and savored with salt, pepper thyme and calamint.


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Bake the wrap for 3-4 minutes and in the meantime heat-up the cream of mushrooms made with pan-fried, stewed and whipped porcini.


Step 3: Dish it up

Now, spread the mushrooms cream on the plate, gently place the poached egg on it and put the porcini tinfoil wrap on one side. Finally cut the egg, so that you can see the yolk, and the dish is ready!