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Egg & Cheese
Egg & Cheese

Before you jump to Egg & Cheese recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

The benefits of healthy eating are now being given more publicity than ever before and there are a number of reasons for doing this. The overall economy is affected by the number of individuals who suffer from diseases such as high blood pressure, which is directly related to poor eating habits. There are more and more campaigns to try to get us to lead a healthier lifestyle and nonetheless it is also easier than ever to rely on fast, convenient food that is very bad for our health. A lot of people typically believe that healthy diets call for a great deal of work and will significantly alter how they live and eat. It is possible, however, to make several simple changes that can start to make a good impact on our daily eating habits.

The first change to make is to pay more attention to what you buy when you go to the grocery as it is likely that you have the tendency to pick up many of the things without thinking. For instance, most probably you have never checked the box of your favorite cereal to see how much sugar it contains. A good healthy option can be porridge oats which have been proven to be good for your heart and can give you good sustainable energy at the start of the day. By putting in fresh fruit, you can improve the flavor and, before you know it, you will have made a healthy change to your diet.

Evidently, it’s not at all difficult to start incorporating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to egg & cheese recipe. To cook egg & cheese you only need 19 ingredients and 21 steps. Here is how you cook it.

The ingredients needed to make Egg & Cheese:
  1. Use Base:
  2. You need White Peppercorns, A Small Handful
  3. Use 135 g Homemade Ricotta,
  4. Prepare 1 Egg White,
  5. Prepare Pinch Cream of Tartar,
  6. Prepare 25 g Heavy Whipping Cream,
  7. Prepare 30 Month Aged Parmigiano Reggiano Freshly Grated, 65g
  8. Provide Pinch Fleur De Sel,
  9. Use Sauce:
  10. Prepare Black Peppercorns
  11. Provide Homemade Vegetable Stock, 10g + More
  12. You need 36 Month Aged Parmigiano Reggiano Freshly Grated, 100g
  13. Provide Crisp:
  14. You need 24 Month Aged Parmigiano Reggiano Freshly Grated, 4 TBSP or More
  15. You need Egg:
  16. Prepare 4 Egg Yolks,
  17. Provide Pinch Matcha Salt,
  18. Get Pinch Shichimi Togarashi,
  19. Provide Pinch Nori Flakes,
Instructions to make Egg & Cheese:
  1. This is the dish I had made be4 on Instagram. Which is just sunny side up on a bed of crispy cheese.
  2. This is the dish I cooked for that lunch event. I laid a small gruyere to sorta warn the guests of what's about to come.
  3. Pls visit: https://www.fatdough.sg/single-post/2019/06/21/Ricotta for the homemade ricotta.
  4. Pls visit: https://www.fatdough.sg/single-post/2019/09/12/Vegetable-Stock for homemade vegetable stock.
  5. Pls visit: https://www.fatdough.sg/single-post/2018/07/25/Croque-Madame for more info about matcha salt.
  6. Prepare the base. - - In a skillet over medium heat, toast white peppercorns until aromatic. - - Transfer into a mortar & pestle and grind until coarse powder forms. Set aside. - - Transfer ricotta into a large bowl.
  7. Burn up some wood chips and place them into a small bowl. I use charcoal. - - Place that bowl together with the ricotta. - - Cover and smoke the ricotta for about 15 to 20 mins. - - You can skip this step by using 1/2 TSP of liquid smoke into the ricotta.
  8. In a large bowl, add egg white and cream of tartar. - - If you do not have cream of tartar, you can add a dash of fresh lemon juice. - - Using a hand or stand mixer, whisk until stiff peaks form. - - You can check by turning the bowl over, if the egg white stays, it is ready.
  9. Set aside. - - Warm cream in the skillet over medium heat until bubbles start to form along the edge. - - Do not bring it to a boil. - - Transfer the warm cream into a bowl.
  10. Add in parmigiano. - - Stir to combine well and the cheese has melted. - - Set aside.
  11. Using a hand or stand mixer, whip ricotta until light and fluffy. - - Add in the cream mixture and continue whipping until fully incorporated. - - Fold in the egg white in 1/3 portion at a time until fully incorporated..
  12. Season generously with the toasted white pepper. - - Taste and adjust seasonings with fleur de sel. - - Prepare a steamer. - - If your bowl is heat-proof, smoothen + level the surface with an offset spatula and place into the steamer.
  13. If not, transfer into another heat proof bowl. - - Steam on medium-low heat for 45 mins or until firms but still light. - - Remove from steamer and set aside. - - While the base is steaming, prepare the sauce.
  14. In a skillet over medium heat, toast black peppercorns until aromatic. - - Transfer into a mortar & pestle and grind until coarse powder forms. Set aside. - - In the same skillet over medium heat, add vegetable stock and parmigiano. - - Stir to combine well.
  15. As soon as the cheese starts to melt, remove from heat and transfer into a blender. - - Blitz until smooth. - - Depending on the consistency you desire, you may add more vegetable stock while it is still blitzing.
  16. Taste and adjust with seasonings with the ground black pepper. - - I did not add any salt as the stock and cheese is already too salty for my tastebuds. - - Transfer into a bowl and set aside. - - During the process, keep the vegetable stock warm or the cheese will seize. - - Prepare the crisp while the base is steaming.
  17. Add the parmigiano into a skillet. - - You can shape however you desire. Get artsy. - - Turn the heat up to medium.
  18. Cook until the fat has almost evaporate and bottom is golden brown. - - Remove from heat and repeat the process for the remaining crisps. - - You may need more cheese. - - You should have 4 crisps.
  19. Prepare the egg. - - Preheat oven to 180 degree celsius or 350 fahrenheit. - - Spoon the base onto 4 serving plates. - - I am using a 4" ring to shape the base.
  20. Create a small well in the middle. - - Gently slide the egg yolks into each well. - - I separate the yolk into a cup to make it easier to slide.
  21. Wack into the oven and bake for 2 to 3 mins or until the egg yolk is slightly set depending on the consistency you desire. - - Remove from oven. - - Garnish the egg yolk with matcha salt, shichimi togarashi and nori flakes. - - Lastly, stick the crisp into the base, up-standing. - - Serve immediately.

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