Have you ever wondered how a simple egg can be transformed into a gourmet masterpiece?
The silk handkerchief egg dish is a luxurious and elegant recipe that combines the delicate textures of fresh pasta with the rich, velvety taste of slow-cooked egg yolks.
This dish is not just a feast for the senses, but also a testament to the versatility of eggs. Eggs are a powerhouse of nutrition, and this dish showcases their richness in the most delightful way.
Ingredients
For the Pasta:
- 500g of flour
- 3 large eggs and 2 extra yolks (all at room temperature)
- Pinch of salt
For the Dish:
- 250ml vegetable oil
- 4 egg yolks
- Vinegar, to taste
- 100g walnuts, shelled, toasted, and finely chopped
- 20g grated parmesan
- 200g unsalted butter
- Bunch of asparagus, cooked and sliced into diagonal coins
- Half bunch wild garlic, wilted
- 3-4 cloves of black garlic, finely chopped
Steps
For Pasta
- Prepare the Dough: On a clean surface, mound the flour and create a well in the centre. Sprinkle the salt into the well.
- Incorporate the Eggs: Add the 3 large eggs and 2 yolks, one by one, into the well. Using a swirling motion with your finger, slowly incorporate the eggs into the flour and salt until you achieve a crumb-like consistency. Bring this mixture together using the palm of your hand to form a firm, smooth dough. This process should take about 10 minutes.
- Rest the Dough: Wrap the dough in cling film and let it rest in the fridge for about one hour. Remove it from the fridge one hour before you plan to use it.
- Roll Out the Pasta: Once the dough is at room temperature, roll it out with a rolling pin until it is about 1 cm thick. If you have a pasta machine, continue rolling the dough through the machine, gradually reducing the thickness setting until you have a sheet of pasta as thick as a 5 pence piece. If you don't have a pasta machine, you can use a rolling pin.
- Cut the Pasta: Lightly dust a clean surface with flour and lay out your pasta sheet. Use a sharp knife to cut the pasta into 6cm squares. Lightly dust with flour and set aside.
- Cook the Pasta: Bring a large pot of well-salted water to a rolling boil. Drop in the pasta squares and cook for two to three minutes, until al dente.
Assembly:
- Cook the Egg Yolks: Heat the vegetable oil to 65°C using a thermometer and ensure the temperature does not exceed this. Carefully drop in the egg yolks and cook them for 45 minutes to an hour, until they reach the consistency of a very soft-boiled yolk.
- Create the Emulsion: In a frying pan, mix a few tablespoons of the pasta cooking water with butter and vinegar to create an emulsion. Stir carefully to prevent the mixture from splitting.
- Combine the Ingredients: Assemble the Dish: In each serving bowl, place a small amount of grated parmesan at the base. Layer six pasta squares on top, folding them so they gently nudge and overlap each other. Place an egg yolk in the centre of the pasta, sprinkle over more parmesan and the reserved walnuts, and serve.
Conclusion:
The silk handkerchief egg dish is a easy recipe that highlights the beauty of eating eggs in a gourmet setting. With its delicate pasta, rich yolk, and vibrant garnish, this dish not only satisfies the palate but also offers the nutritional benefits of eggs for health. By using Eggoz Nutrition eggs, you not only upgrade the dish with quality yolks but also ensure you’re getting the best in nutrition. Whether for a special dinner or a culinary experiment, this recipe is sure to impress and delight.