Perfect eggs with mushrooms and Parmesan mousse

Perfect egg

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  Step 1

  Fill a saucepan with water and heat.
  Using a thermometer, stabilize the temperature at around 64 to 66 degrees Celsius.
  Cook the eggs for 65 minutes.
  While the eggs are cooking, make the Parmesan cream and the pan-fried mushrooms.

Parmesan cheese cream

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  Step 2

  Heat the cream and Parmesan in a saucepan.

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  Step 3

  The cream is ready when almost all the Parmesan has dissolved. At this point, add a turn of the mill.
  Pour the cream into the siphon and set aside.

Sauté mushrooms

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  Step 4

  Finally, complete the last part of the recipe before assembling.
  To do this, prepare the mushrooms (refer to the note at the end of the recipe if necessary).
  Put a knob of butter in a frying pan and sear the mushrooms over high heat.

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  Step 5

  When the mushrooms have browned, add a pinch of salt, a grind and a sprinkling of chopped parsley.

Assembling

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  Step 6

  If necessary, reheat the Parmesan cream and the pan-fried mushrooms before serving.
  You can place the base of your siphon in the egg-cooking water (like a bain-marie), so that the cream poured into it doesn't lose its heat.

  Start by dividing the pan-fried mushrooms among the four ramekins.
  Then carefully place each egg on top, breaking off the top of the shell and sliding them in.
  Finally, pour in the Parmesan mousse obtained with the siphon.
  A sprig of parsley or a few baby lettuce shoots will enhance the presentation.
  Serve piping hot.