The recomposed egg is the third recipe we prepared live with Chef Sandro Serva, owner of the starred restaurant La Trota in Rivodutri, as part of the “Tourism and Culture” project organized by the Chamber of Commerce of Rieti and Viterbo and the Special Company Centro Italia.
Chef Serva has been proposing this dish for a long time, and he told us that it has always been a great success among his clients. I must confess that I was terrified at the idea of doing a live demonstration of a dish proposed by a starred chef, but I was reassured several times.
Indeed, there are very few ingredients to use, and the preparation is quite simple, just follow all the tips Chef Serva revealed to us step by step. I will, in turn, share them with you.
Here are some recipes that feature eggs
- Difficulty: Medium
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Steam, Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 179.75 (Kcal)
- Carbohydrates 6.29 (g) of which sugars 0.71 (g)
- Proteins 8.20 (g)
- Fat 14.25 (g) of which saturated 3.54 (g)of which unsaturated 2.70 (g)
- Fibers 1.25 (g)
- Sodium 291.08 (mg)
Indicative values for a portion of 4 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Recomposed Egg
- 3.5 oz spinach
- 4 eggs
- 1 potato (medium)
- 1 shallot
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
Tools
- Cling Film
- Steamer
Preparation of the Recomposed Egg
Blanch the spinach in very little water, or steam them. Once ready, squeeze them well.
Peel the potato and cut it into small dices, about half an inch.
Finely chop the shallot and let it soften over low heat with a drizzle of extra virgin olive oil, in a saucepan. Add the potato, let it brown for a minute, then add a little water and let it cook for 10-15 minutes, salting halfway through cooking.
Once cooked, let the potatoes cool slightly and pour them into the immersion blender cup, adding the spinach as well.
Blend everything finely, adding a little water if the puree is too thick. Keep warm.
Separate the egg whites from the yolks, keeping the yolks in four separate bowls.
Beat the egg whites until stiff.
Prepare four squares of microwave-safe cling film. Grease each square with a bit of oil and place a tablespoon of beaten egg white in the center. Make a cavity in the center with the spoon and very gently place the yolk in it. Cover with a spoonful of egg white, trying to form an egg or a sphere. Proceed in this way for the other yolks. Close into a small bundle and steam cook for exactly 90 seconds; the egg white should cook, but the yolk should remain runny.
Place the spinach and potato puree in individual bowls and place the recomposed egg on top.
Serve immediately.
