Eggs and Parmesan Cream

Ingredients for 2 people:

6 eggs - 50 g Parmesan cheese - butter - strong broth

or gravy - 80 g truffles in very small cubes


Separate the egg whites and yolks in two bowls.

Beat the whites longer than the yolks.

mix again the whites and yolks.

Reduce the broth to almost "ice cream" in a cast iron pan.

Let it cool down.

Add the eggs to the broth and then the grated parmesan cheese, add pepper(beware of salt because of the parmesan cheese).

Heat it.

Whisk lightly, add the truffles and continue to stir over low heat

to smooth the preparation.


A word from the chef

Truffles are very good with Parmesan cheese, but it is important that

it should be top quality and grated at the last minute

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