# Fried egg yolk, porcini mushrooms, parmigiano reggiano fondue

A creamy and tasty September dish featuring fried egg yolks, porcini mushrooms, and a rich Parmigiano Reggiano fondue.

- Servings: 2 servings
- Cuisine: Italian
- Category: Appetizer
- Language: en

## Ingredients

- 2 porcini mushrooms
- 15 gr butter
- Thyme
- salt
- black pepper
- 2 egg yolks
- 100 gr breadcrumbs or panko
- 200 ml frying oil
- 60 gr grated parmigiano reggiano
- 60 gr fresh double cream
- Black pepper
- Edible flowers

## Instructions

1. Clean the porcini mushrooms by removing a thin layer of the bottom part and dusting off excess dirt with a firm brush.
2. Slice the porcini mushrooms.
3. Cook the sliced porcini mushrooms in a non-stick pan with butter and thyme until nicely caramelized.
4. Season the mushrooms with salt and pepper.
5. Gently place the egg yolks into breadcrumbs or panko and cover them well.
6. Freeze the covered egg yolks for 3 hours.
7. Once ready, fry the frozen egg yolks in 180°C hot frying oil for 2 minutes.
8. Grate Parmigiano Reggiano cheese.
9. Heat the fresh double cream in a pot until it is boiling.
10. Switch off the heat, add ground black pepper and then the grated parmesan to the cream.
11. Whisk well until a creamy consistency is reached for the fondue.
12. Pour the Parmigiano Reggiano fondue onto a plate as a base.
13. Carefully place the fried egg yolk on top of the fondue.
14. Arrange the cooked porcini mushrooms around the fried egg yolk.
15. Garnish with edible marigold flowers.

## Equipment

- firm brush
- no-stick pan
- tongs
- baking tray
- small pot
- whisk
- plate

## Tips

- For the fried egg yolk, put the yolks gently in the breadcrumbs or panko and cover them well. Freeze for 3 hours before frying.
- For the Parmigiano Reggiano fondue, heat the double cream until boiling, then remove from heat before adding pepper and parmesan and whisking until creamy.

## Source

- Original video: https://www.facebook.com/share/r/1BLu4H5Rjb/
- Recipe page: https://www.cliprecipe.com/recipe/5273430e-8e84-4787-a133-4be6c970d88d
- Extracted: 2025-09-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt