I eagerly anticipate adding a runny egg to my pasta; the moment the yolk is pierced is filled with both tension and anticipation. As the yolk slowly flows out, it’s incredibly soothing. Mixing it with the pasta, the rich egg flavour becomes irresistible and deeply satisfying.
And this onsen egg is none other than the onsen egg. Many people have tried making onsen eggs, but even when following the steps precisely, the results often fall short of the restaurant-quality texture. Today, BigBoy will share a small trick with everyone—a simple step (no sous-vide stick required) that can help you achieve that perfect, soft, and creamy onsen egg with a beautifully translucent white and a rich, runny yolk!
Once you have your beautiful onsen egg, it’s only fitting to pair it with some truffle sauce to enhance the flavours. The aroma of truffles intertwines with the rich, creamy yolk, creating a harmonious blend akin to two ethereal beings serenading each other in a forest glen. It’s an experience that can truly captivate and delight the senses.
This truffle cream bacon fettuccine not only looks enticing but is also relatively simple to prepare. Pairing it with a glass of white wine, you’re treating yourself to the best reward in a busy life. If you have some free time this weekend, why not try making this café-style dish at home?
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Ingredients (serve 2)
Fettuccini | 200g |
|---|---|
Egg | 2 each |
Bacon | 100g |
Onion | ½ bulb |
Garlic | 2 cloves |
Truffle Paste | 2 tsp |
Chicken Stock | 200ml |
Heavy Cream | 100ml |
Ground Black Pepper | 1 tsp |
Steps
1.
Prepare the Eggs: Take the eggs out 30 minutes in advance to bring them to room temperature.
2.
Cook the Eggs: Boil 1000 ml of water. After it reaches a rolling boil, turn off the heat and add 150 ml of room temperature water. Gently place the eggs in the water with a spoon. Cover the pot and let the eggs sit for 11-13 minutes (11 minutes for stainless steel pots, 13 minutes for enamel pots).
3.
Cool the Eggs: Once the time is up, transfer the eggs to an ice bath for 10 minutes. After 10 minutes, gently crack the eggs by tapping around the wider end and peel off the shell. Slide the soft-boiled egg out at a 45-degree angle and set aside.
4.
Prepare the Vegetables and Bacon: Slice the onion into strips, finely chop the garlic, and cut the bacon into thick strips.
5.
Cook the Pasta: Boil a pot of water with a bit of olive oil. Add the fettuccine and cook for 4 minutes, then drain and set aside.
6.
Make the Sauce: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the bacon and cook until fragrant. Add the onion and garlic, cooking until golden brown. Pour in the chicken stock and cream, and bring to a boil.
7.
Combine Ingredients: Once boiling, add a pinch of black pepper. Return the fettuccine to the pan and mix well. Cook until the sauce thickens and then turn off the heat. Stir in the black truffle paste.
8.
Serve: Plate the fettuccine and top with a soft-boiled egg. Add a little more black truffle paste on top for garnish. Enjoy!
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