Description
CRISPY ON THE OUTSIDE, CUT IT OPEN AND IT MELTS EVERYWHERE! 😋
You absolutely have to try this fried egg yolk. Our Michele shows you how to make it step by step. 👇
INGREDIENTS
For 6 fried yolks
6 eggs
Breadcrumbs, as needed
1 l vegetable oil for frying
For the pecorino cream*
250 ml milk
12 g cornstarch
50 g pecorino cheese
Salt, to taste
METHOD
1. Break the eggs, separate the yolks from the whites, and place the yolks in a bowl.
2. Pour about 1 cm of breadcrumbs into a container, create small cavities, and gently place the yolks inside.
3. Completely cover them with more breadcrumbs and let rest for 4–12 hours in the fridge or 2 hours in the freezer.
4. Heat the oil in a narrow, deep saucepan to 170–180°C (340–360°F).
5. Fry a few yolks at a time for 20–25 seconds if refrigerated, or about 40 seconds if frozen.
6. Remove with a slotted spoon, drain on paper towels, and lightly season with salt.
7. In a small saucepan, combine the milk and cornstarch, whisk, and bring to a boil.
8. Once boiling, cook for 1 more minute, then remove from heat and stir in the pecorino until smooth.
9. For an even silkier texture, blend the cream with an immersion blender.
10. Pour the pecorino cream onto the plate, place the fried yolk on top, drizzle with a little olive oil and fresh herbs, break the yolk, and serve immediately.