Difficulty level: high
Preparation time: 1h
Cook the eggs in the steam oven for 40-45 min at 62°C. After 40 min, open one to see if it is cooked, they should be foamy.
For the mushroom oil: put the mushrooms in a casserole covered with 200 g of oil to prepare a confit at 80°C for 20 min, and let cool.
For the smoked cheese cream: heat the cream with the Scamorza Affumicata cheese in a casserole. Cook until the cheese is melted and add salt as necessary.
In a zurito (small beer) glass, put the cream cheese, then the egg, the mushrooms with a little olive oil, salt flakes and the potatoes. Finish with a pinch of chives on top.
They say that it is best to go slowly about things and to do things well to get excellent results. We can apply this maxim to cuisine as well! The chef of the Cullera de Boix restaurants, Xavier Matarrodona, suggests a dish that may test our patience, as it requires, of course, more time than usual with this cooking method at a low temperature. But, as soon as you have these eggs ready with the smoked cheese touch and the wild bolete scent, you will be very satisfied.
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