Posts Tagged ‘Egg’

Truffle Egg Pasta

Truffle Egg Pasta

Truffle Egg Pasta

Serves 2

Fresh made tagliatelle (100g flour, 1 egg, olive oil)
1 tablespoon butter
1 cup cream
4 tablespoons grated parmesan
2 Truffle Eggs
Extra Parmesan for serving
Fresh Manjimup Truffle for grating

Bring pot of water to the boil.
To a frying pan add butter and cream and simmer for three minutes over medium heat to reduce the mixture.
If using ordinary eggs add truffle oil now to the cream mixture.
Boil pasta for one to two minutes. Strain.
Add cooked pasta to the cream mixture and toss, then add parmesan and stir.
In the meantime coat a non stick frying pan with butter and fry eggs the eggs until the whites are firm and the yolks are still runny.
Divide pasta onto plates.
Place egg on top of pasta.
Add more parmesan, salt, pepper and shaved truffle.  Using a spoon and fork gently cut egg and toss through pasta.

Truffle eggs are ordinary eggs that have been stored with fresh white truffles. The porous nature of the shell means the egg absorbs the flavour. If the eggs are not available truffle oil and ordinary eggs can be substituted.


For my truffle eggs, I stored the eggs in a container with the Manjimup Truffle.  I purchased my truffle from Simon Johnson.


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Souffle Au Fromage

Gruyere Souffle

Souffle Au Fromage

Servings 4-6

60g butter
60g plain flour
6 eggs, separated
½ litre of milk
200g good quality gruyere cheese, grated
Black Pepper

Preheat oven to 200 degrees Celsius.

Butter a large soufflé dish.

To make the roux, melt butter in a heavy bottom saucepan over low heat and add flour, stirring with a wooden spoon until the mixture foams.

Add cold milk in small amounts and stir with a wooden spoon or a whisk until the mixture is homogeneous and thickens.

Add cheese and season with salt, pepper and nutmeg to taste.

Remove pan from heat and stir in egg yolks.

In a glass bowl, beat egg whites with a pinch of salt until stiff peaks form – firm but not dry. With a large metal spoon gently add a small amount of egg white to the cheese mixture.

Pour remaining cheese mixture into egg whites and mix gently.

Pour into buttered soufflé dish and flatten top with the back of a spoon.

Bake on the centre shelf for 10 mins.

Turn oven down to 180 degrees celcius and continue to cook for another 25 to 30 minutes until well risen and golden brown.

Serve immediately.

A large souffle dish is shown in the online video.

Recipe Courtesy of  SBS Food Safari

Other websites:






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Poached egg with bacon, croutons and tomato tea

Poached egg with bacon, croutons and tomato tea


Tomato Tea
Vine ripen tomatoes and stems
Garlic (thick slice)
Wedge of red onion
Worcestershire sauce
Tabasco (alternatively use chilli)

Ripe tomatoes
2 Eggs
Thyme (2 sprigs)
Slice of lemon peel (without pith)
Garlic (thick slice)
Baby Celery leaves

To make the Tomato Tea:
Quarter tomatoes, removing the cores (which are bitter) and place into a food processor along with red onion, handful of basil leaves, garlic, splash of Worcestershire sauce, couple drops of Tabasco (or chilli) and salt. Puree in the blender.

Lay some muslin cloth over a bowl and place reserved tomato stalks (flavourer) on cloth and add tomato puree, straining the mixture until almost a clear liquid is left.

Finely dice (or slice) bacon and set aside.

Cut rectangle, thick chip sized croutons from bread.

Blanch tomatoes, then core and remove seeds and cut tomatoes into matchsticks.  Drizzle with olive oil and a sprinkle of salt flakes.

In a non-stick pan, add a little olive oil and fry bacon with lemon peel and garlic until bacon is crisp.  Add a sprig of thyme towards the end of cooking the bacon (herbs should be added at the end of cooking rather than at the start so the aroma isn’t cooked out). Set bacon aside and keep warm.

Using the same frying pan, add more oil and fry croutons with another sprig of thyme.  When croutons are crisp and golden brown, drain, set aside and keep warm.

Bring a saucepan of water to the simmer.

Poach two eggs.
(Eggs can be poached using cling wrap method – cut a piece of cling wrap, rub with a little olive oil and place cling wrap over a small brulee bowl. Break an egg into the cling wrap. Then gather up the cling wrap, expel the air, twist the top of the plastic, knot it then push the knot down tightly towards the egg. This method produces a smooth and well presented egg.)

Place the cling wrapped eggs in the simmering water (just enough to cover the eggs) and cook for approximately 3-4 minutes.

Remove eggs from the saucepan and cut the plastic knot off and carefully peeled off the wrap, revealing the poached egg.

Assemble the poached egg salad in a pasta bowl, stacking the tomato matchsticks and croutons, then carefully place the poached egg on top and then pour in the tomato tea around the stack.

Sprinkle fried diced bacon over the dish and garnish with baby celery leaves.

My interpretation of the recipe as seen on MasterChef Australia on Ten

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