DEEP-FRIED EGG WITH PARMESAN EMULSION

First, bring water to a boil and cook two eggs for exactly five minutes. Then, remove them, shock them in ice water, let them rest there for ten minutes, and peel them carefully.

Next, prepare three bowls: one with flour, one with the other two eggs (whisked), and one with the Panko breadcrumbs. Coat the soft-boiled egg in flour first, then dip it into the whisked egg, and finally coat it with the Panko

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Finally, place the breaded eggs into the well-heated oil and deep-fry them for one to two minutes until golden brown.

For the Parmesan emulsion, heat the heavy cream together with the Parmesan, a pinch of salt, and pepper until the cheese has completely melted.

Carefully pass the mixture through a funnel and sieve into a 0.5L Whipper. Charge it with one Whipper charger (capsule) and shake it vigorously about 10 to 12 times. For the plating, it is best to use a deep plate. Place a small portion of sliced and sautéed button mushrooms at the bottom of the plate, set the deep-fried egg on top, and finish it off with the Parmesan emulsion.

With the right accompaniments, you can transform this delicious creation into a complete menu in no time. We’ve put together a few inspiring ideas that pair perfectly with your new favorite dish:

The Crispy Companion: Oven-Fresh Bread
To stylishly wipe up every last drop of the light and airy Parmesan emulsion from your plate, a good bread is essential. A freshly baked, still-warm sourdough bread with a thick, rustic crust pairs wonderfully here. For an even more refined touch, toast a few thin slices of baguette or ciabatta in olive oil and lightly rub them with a fresh garlic clove. The crispy texture of the bread harmonizes beautifully with the soft, runny core of the deep-fried egg.

Fresh Accents: Crisp Wild Herb Salads
Since the dish is very rich and full-bodied due to the cream, cheese, and deep-frying, a fresh, slightly acidic contrast does it a world of good. A delicate wild herb salad or crisp frisée, tossed in a zesty lemon vinaigrette, brings just the right lightness to the plate. A few leaves of fresh arugula scattered directly over the dish also work beautifully, with their nutty, peppery notes complementing the intense umami flavors of the Parmesan and mushrooms perfectly.

The Perfect Upgrade: Fine Meaty Nuances
Want to elevate the dish to an even more luxurious level or add a meaty component? Paper-thin slices of mild Prosciutto di Parma or San Daniele ham are a fantastic choice, gently draped alongside the egg. For the ultimate crispy kick, you can also bake a few strips of pancetta in the oven or fry them in a pan until crisp, then crumble them over the Parmesan espuma as a savory topping.

The Perfect Pairing in a Glass
An elegant dish like this naturally calls for the right pairing in a glass. A well-chilled, oak-aged Chardonnay with its subtle buttery and roasted notes beautifully captures the creaminess of the emulsion and the earthiness of the mushrooms. If you prefer something a bit crisper, reach for a dry Pinot Grigio or an elegant sparkling wine – the fine effervescence is wonderfully refreshing and cuts cleanly through the richness of the plate.

Recipe and video by Allan Gremlich (Instagram: @chef_grem)