Step 1

Fill four small glasses with bread crumbs, and place an egg yolk in each one. Cover the egg yolks with more bread crumbs, cover and let rest in the refrigerator for 12 hours. Also keep the egg whites in the refrigerator, covered. Place the 6 egg whites in a microwave-safe container and cook on maximum power for 90 seconds until they just begin to set, but without becoming too hard.

Step 2

Then add the cream, 2 Tbsp. oil, salt and pepper, and blend with an immersion blender to obtain a thick cream.

Step 3

Retrieve the cups from the refrigerator, and carefully remove the yolks from the bread crumbs. Heat peanut oil in a small saucepan, enough to immerse the egg yolks, and fry the yolks in the oil for a few seconds. Place them on a paper towel to absorb the oil .Clean and thinly slice the porcini mushroom caps.

Step 4

Distribute the creamy egg whites into 4 dishes and place the fried egg yolks in the center, recreating the appearance of a fried egg. Add the porcini mushroom strips and top with a drizzle of oil, some freshly ground pepper and a few marjoram leaves to taste.

Step 5

Tip: Boil the 2 leftover egg yolks by gently immersing them in water that is just beginning to simmer, and add them to a salad. The best thing, though, is to let them rest in the bread crumbs with the others and keep them as backup in case one breaks during frying.