{"id":11637,"date":"2025-08-11T21:30:41","date_gmt":"2025-08-11T19:30:41","guid":{"rendered":"https:\/\/stefaniacorrado.net\/soft-egg-with-potato-cream-and-black-cabbage-extract\/"},"modified":"2025-08-11T21:30:41","modified_gmt":"2025-08-11T19:30:41","slug":"soft-egg-with-potato-cream-and-black-cabbage-extract","status":"publish","type":"post","link":"https:\/\/stefaniacorrado.net\/en\/soft-egg-with-potato-cream-and-black-cabbage-extract\/","title":{"rendered":"Soft Egg with Potato Cream and Black Cabbage Extract"},"content":{"rendered":"

An elegant and surprising appetizer: the soft egg with potato cream and black cabbage extract<\/strong> is a dish that combines comfort and technique.
The low-temperature cooking ensures a creamy, velvety consistency, while the potato puree and pure extract add depth and intensity.<\/p>\n

A perfect recipe for any season, easy to customize: in spring with asparagus or zucchini, in summer with tomatoes or bell peppers, and in autumn with chard or radicchio.<\/p>\n

\n

Ingredients (for 4 people)<\/em><\/h3>\n

For the eggs:<\/strong><\/p>\n

    \n
  • \n

    4 fresh eggs<\/p>\n<\/li>\n<\/ul>\n

    For the potato cream:<\/strong><\/p>\n

      \n
    • \n

      500 g of mountain potatoes<\/p>\n<\/li>\n

    • \n

      250 ml of vegetable broth<\/p>\n<\/li>\n

    • \n

      100 ml of fresh cream<\/p>\n<\/li>\n

    • \n

      4 shallots<\/p>\n<\/li>\n

    • \n

      50 g of butter<\/p>\n<\/li>\n

    • \n

      Salt to taste<\/p>\n<\/li>\n

    • \n

      Pepper to taste<\/p>\n<\/li>\n<\/ul>\n

      For assembly:<\/strong><\/p>\n

        \n
      • \n

        50 ml of black cabbage extract (obtained from approximately 100 g of leaves)<\/p>\n<\/li>\n

      • \n

        Maldon salt to taste<\/p>\n<\/li>\n

      • \n

        Extra virgin olive oil to taste<\/p>\n<\/li>\n<\/ul>\n

        \n

        Procedure<\/em> :<\/h3>\n

        For cooking the eggs:<\/strong><\/h4>\n

        Cook the whole eggs, with their shells, in a thermostatically controlled water bath at 63.5\u00b0C (145\u00b0F) for 2 hours<\/strong> . Alternatively, you can use a roner or sous-vide. <\/p>\n

        For the potato cream:<\/strong><\/h4>\n

        Clean the shallots and potatoes and slice them thinly. In a saucepan, saut\u00e9 the shallots<\/strong> in butter with a pinch of salt. Add the potatoes and saut\u00e9 for a few minutes<\/strong> . Pour in the vegetable broth, cover, and cook for about 40 minutes<\/strong> , stirring occasionally.
        Add the fresh cream and simmer for a few more minutes. Blend until smooth<\/strong> and creamy. Keep warm. Season with salt and pepper. <\/p>\n

        Assembling the dish:<\/strong><\/h4>\n

        When ready to serve, carefully remove the eggs from the water bath, carefully peel them<\/strong> , and place them on the bottom of the plate. Sprinkle with a few flakes of Maldon salt.
        Cover with a generous spoonful of hot potato cream. Finish the dish by pouring the cavolo nero extract<\/strong> around the egg. <\/p>\n

        Finish with a drizzle of raw extra virgin olive oil<\/strong> .<\/p>\n

        \n

        An extra tip:<\/strong> You can accompany this appetizer with kale chips or black bread croutons for a crunchy note that contrasts with the creaminess of the dish.<\/p>\n

        Enjoy your meal!<\/p>\n\n

        <\/p>\n","protected":false},"excerpt":{"rendered":"

        This is an example of how using pure extract can completely transform a dish. Soft-boiled egg is a dish I love to serve at the beginning of meals for my guests, and it’s always a huge hit. <\/p>\n","protected":false},"author":1,"featured_media":11450,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[546],"tags":[919,924,918,923,921,920,922,545],"class_list":["post-11637","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-black-cabbage","tag-cream-of-potatoes","tag-egg","tag-gourmet-appetizer","tag-pure-extracts","tag-seasonal-cuisine","tag-soft-egg","tag-stefania-corrado-en-2"],"yoast_head":"\nSoft Egg with Creamed Potatoes and Kale Extract | Recipes | stefaniacorrado.net<\/title>\n<meta name=\"description\" content=\"Discover the recipe for soft egg with creamed potatoes and cavolo nero extract: a refined and easy-to-make appetizer, perfect any time of year.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/stefaniacorrado.net\/en\/soft-egg-with-potato-cream-and-black-cabbage-extract\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Christmas Appetizer: Soft Egg, Potato, and Black Cabbage\" \/>\n<meta property=\"og:description\" content=\"This is an example of how using pure extract can completely transform a dish. 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