Friday, March 2, 2018

Recipe: Angel hair pasta with soft boiled egg, tobiko and truffle oil

We had some leftover tobiko after making our doggy yee sang, so I put it to good use and made one of my favorite fusion pasta dishes.

This pasta recipe is even easier than the last one I posted for spaghetti with soft boiled egg and ebikko; this time I am using angel hair pasta which only requires about 5 minutes cooking time. Once cooked, simply toss it in some truffle oil then top with the perfectly cooked runny soft boiled kampung egg and as much tobiko as you like. The egg acts as a sauce for your pasta. Mix well and allow the egg to coat the strands of pasta. Super creamy and delicious! Oh and the scent of truffles... :)



I've shared the step-by-step instructions on how to achieve the perfect soft boiled egg (or in Malaysia we call it half boiled egg or kopitiam eggs) on my blog before - you can refer to it to make the eggs for this recipe. If you have the contraption for making soft boiled eggs, you can use that too.





Angel hair pasta with soft boiled kampung egg, tobiko and truffle oil
Recipe by Baby Sumo
Preparation time: 1 minute
Cooking time: 12 minutes
Serves 2


Ingredients
125g angel hair pasta
5-6 tsp tobiko
2 kampung (free-range) eggs
Truffle oil
Spring onion or chives, to garnish



1. Start by cooking the soft boiled egg since this takes the longest time. Firstly, put 450ml of water into a 18cm saucepan and bring to the boil. When water is boiling, remove from heat and place egg into the water. Please use eggs direct from the fridge (timing will differ for room temperature eggs). Using a cloth/dishtowel, tilt the pan slightly so that the egg is submerged 75% in the water (away from the hob). Leave eggs to sit in water for 12 minutes, then remove and serve. Perfect eggs everytime! (Note: This is for 2 eggs)

2. In a separate pot, bring salted water to the boil over medium high heat. Cook angel hair pasta for 5 minutes, or according to pack instructions to al dente. Remove from heat and divide into two plates. Drizzle with truffle oil and toss.

3. Top pasta with soft boiled egg and 2-3 teaspoonfuls of tobiko each. Drizzle with more truffle oil if you like. Garnish with some finely chopped chives or spring onions. Mix and enjoy!






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2 comments:

  1. We've got lots of gluten-free pasta in the house, we bought some and people gave us a lot too. Not sure if we have tobiko or truffle oil here

    ReplyDelete
  2. Ahhh. I do have truffle oil laying around somewhere!

    ReplyDelete

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