Translucent Egg with Parmesan Cream
This dish is a play on textures, with a semi-set Parmesan cream accompanied by a runny, soft-cooked egg and topped with a Parmesan jelly.
Heat water in a saucepan to 150°F (65°C). Immerse four eggs in the water and cook for 35 minutes. In the meantime, in another saucepan, infuse 7 ounces (200 g) of Parmesan cheese in still mineral water at 175°F (80°C) for 30 minutes. Strain through a fine conical strainer (sieve), then incorporate 2 g of agar-agar. Bring to a boil and let cool to 105°F (40°C). The four eggs can also be cooked in a steam oven; cook at 145°F (63°C) for 1 hour.
Preheat the oven to 194°F (90°C) (gas mark 1/4). Mix the remaining egg with the three yolks in a blender until it has an airy consistency.
This recipe was originally published in "My Best Marx" (Éditions Alain Ducasse). See all credits
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