Cèpes Pan Fried with Garlic and Soy Confit Egg Yolk by @simonauscher

40 min

1 serving

🍄

200 g

Cèpes

🥚

1

Egg yolk

🥢

15 ml

Soy sauce

🧄

1 clove

Garlic

🌿

1 g

Chives

🧈

20 g

Butter

🧂

1 g

Salt

🫗

5 ml

Oil

  1. Soak
    • ceps

    Clean the 200 g ceps thoroughly with a pastry brush or a damp cloth; avoid soaking them in water.

  2. Step
    • egg yolk

    Separate 1 egg yolk from its white and keep the yolk in a small bowl or half eggshell.

  3. Pour
    • egg yolk
    • soy sauce

    Pour 15 ml soy sauce over the egg yolk; leave it to confit and marinate for 30 minutes.

  4. Halve
    • ceps

    Halve and lightly score the most attractive whole ceps; thinly slice the softer or less attractive ceps.

  5. Chop
    • garlic
    • chives

    Finely chop 1 garlic clove and chop the chives.

  6. Heat
    • cooking oil
    • ceps

    Heat 5 ml cooking oil in a frying pan over high heat; pan-fry the halved ceps until deeply golden.

  7. Add
    • ceps
    • garlic

    Remove the browned halved ceps from the pan; add the sliced ceps and chopped garlic.

  8. Add
    • ceps
    • garlic
    • butter

    Add 20 g butter and cook until the sliced ceps are golden; lower the heat to prevent the garlic from burning.

  9. Season
    • salt
    • ceps

    Season lightly with 1 g salt and return the browned halved ceps to the pan.

  10. Toss
    • ceps
    • butter
    • garlic

    Toss all the ceps in the garlic butter until evenly coated; transfer them to a serving plate.

  11. Place
    • chives
    • egg yolk
    • soy sauce

    Scatter the chopped chives over the ceps; place the soy-confit egg yolk on top and serve immediately.

Cèpes Pan Fried with Garlic and Soy Confit Egg Yolk by @simonauscher

40 min

1 serving

🍄

200 g

Cèpes

🥚

1

Egg yolk

🥢

15 ml

Soy sauce

🧄

1 clove

Garlic

🌿

1 g

Chives

🧈

20 g

Butter

🧂

1 g

Salt

🫗

5 ml

Oil

Preparation Steps

  1. Step 1/11

    Clean the 200 g ceps thoroughly with a pastry brush or a damp cloth; avoid soaking them in water.

    ceps
    🖌️pastry brush
    🪵cutting board

  2. Step 2/11

    Separate 1 egg yolk from its white and keep the yolk in a small bowl or half eggshell.

    🥚egg yolk
    🥣small bowl

  3. Step 3/11

    Pour 15 ml soy sauce over the egg yolk; leave it to confit and marinate for 30 minutes.

    🥚egg yolk
    🥢soy sauce
    🥣small bowl

  4. Step 4/11

    Halve and lightly score the most attractive whole ceps; thinly slice the softer or less attractive ceps.

    ceps
    🔪knife
    🪵cutting board

  5. Step 5/11

    Finely chop 1 garlic clove and chop the chives.

    🧄garlic
    🌿chives
    🔪knife
    🪵cutting board

  6. Step 6/11

    Heat 5 ml cooking oil in a frying pan over high heat; pan-fry the halved ceps until deeply golden.

    🫗cooking oil
    ceps
    🍳frying pan
    🥄spatula

  7. Step 7/11

    Remove the browned halved ceps from the pan; add the sliced ceps and chopped garlic.

    ceps
    🧄garlic
    🍳frying pan
    🥄spatula

  8. Step 8/11

    Add 20 g butter and cook until the sliced ceps are golden; lower the heat to prevent the garlic from burning.

    ceps
    🧄garlic
    🧈butter
    🍳frying pan
    🥄spatula

  9. Step 9/11

    Season lightly with 1 g salt and return the browned halved ceps to the pan.

    🧂salt
    ceps
    🍳frying pan
    🥄spatula

  10. Step 10/11

    Toss all the ceps in the garlic butter until evenly coated; transfer them to a serving plate.

    ceps
    🧈butter
    🧄garlic
    🍳frying pan
    🥄spatula
    🍽️serving plate

  11. Step 11/11

    Scatter the chopped chives over the ceps; place the soy-confit egg yolk on top and serve immediately.

    🌿chives
    🥚egg yolk
    🥢soy sauce
    🍽️serving plate

Composition

Ingredients

Types

Eggs, Condiments, Vegetables, Aromatics, Herbs, Dairy, Fats, Seasonings

Ingredients

Cèpes, Egg yolk, Soy sauce, Garlic, Chives, Butter, Salt, Oil

Notes

Cèpes (porcini mushrooms, cleaned), Chives (chopped), Salt (to season lightly), Oil (for the pan)

Allergens

Egg, Soy, Gluten, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Low carbohydrate

Calories

320 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 16g, Fiber: 4g, Fat: 23g, Saturated fat: 11g, Sugar: 4g

Nutritional Information

Minerals

Sodium: 1180mg, Potassium: 720mg, Phosphorus: 240mg, Selenium: 23µg

Vitamins

Vitamin D: 3.5µg, Vitamin B12: 0.7µg, Vitamin A: 235µg, Vitamin K: 18µg

Preparation

Time Information

Preparation

10 minutes

Cooking

30 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

pastry brush, small bowl, knife, cutting board, frying pan, spatula, serving plate

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Starter, Side Dish

Occasions

Autumn, Casual Dinner, Seasonal Meal

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French, European

Geographic

France, Europe

Various

Aspect

Texture

Tender, Juicy, Buttery, Silky, Crisp-edged

Flavors

Umami, Savory, Buttery, Garlicky, Earthy, Salty

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Serve immediately after cooking,Do not leave cooked egg yolk dishes out for more than 2 hours), fridge : 2 days (Store in an airtight container,Refrigerate within 2 hours,Store the egg yolk separately when possible,Reheat mushrooms gently in a frying pan), freezer : 30 days (Freeze cooked mushrooms without the egg yolk,Use an airtight freezer-safe container,Thaw overnight in the refrigerator)