Sumiyo Dan is a Japanese lady who has lived in Italy for about 30 years. We have been friends for 17 years.
It is with her that I do “strange things” in the kitchen. We see in the large kitchen of the school and Sumiyo offers me the culinary techniques of her land, which we then interpret according to Italian taste.
A month ago he made me put the eggs in the freezer. Today we have partially defrosted them and simply cooked them in a pan. The result was unexpected and I must say, delicious.
After a partial thawing, Sumiyo shelled them
They were poured into hot oil and covered with a lid. The cooking time, on low heat, is a little longer, considering that the eggs are still partially frozen.
The first surprise is that, once cooked, they did not lose their perfectly spherical shape, that is, the yolk did not flatten, expanding under the force of gravity, but remained of its original shape.
We decided to make it a “piece of furniture” to a plate of water-based pasta tagliatelle, dressed with a rustic sauce of asparagus and peas. The yolk was placed on the plate of pasta and then spread on it.
Upon tasting, the second surprise arrived: its consistency had nothing to do with the consistency of the fried egg, where the yolk remains more liquid. Not even with the consistency of the various phases of boiled egg: soft-boiled it is liquid, barzotto is irregularly creamy; in the hard-boiled egg the yolk flakes and takes on an almost sandy consistency.
The yolk of the frozen egg becomes smooth and silky, as pleasant as a caress. A sensual experience.
You never stop learning and enjoying old things that become new.
THANK YOU SUMIYO