Kochfreunde.com is the culinary magazine of Oliver Wagner. Here, everything revolves around the almost most beautiful thing in the world: good food. The focus ranges from reports on exciting restaurants to recipes from his own kitchen, cookbooks and culinary gadgets.


Kochfreunde.com ist das kulinarisches Magazin von Oliver Wagner. Hier dreht sich alles rund um die beinahe schönste Sache der Welt: Gutes Essen. Dabei reicht der Fokus von Berichten über spannende Restaurants bis hin zu Rezepten aus der eigenen Küche, Kochbücher und kulinarische Gadgets.

Onsen egg with crispy poultry skin and shaved truffle

Right at the first quick perusal of the
new book by Klaus Erfort
this recipe just jumped out at me. The combination of runny soft onsen egg with crispy chicken skin and shaved truffle must be just great. And there is nothing really complex about this dish. The best prerequisites for a grandiose appetizer from the hands of a master…


4 organic eggs
(possibly 1-2 eggs more, in case one egg breaks during cracking).
Cook the eggs with shell in a water bath at 62 °C for 70 minutes.

Parsley root cream

500 g parsley roots
100 g parsley leaves
150 ml cream
Cayenne pepper

Peel and slice the parsley roots and cook in the steamer at 80 °C for about 25 minutes. Blend finely with the parsley and cream in a high-powered blender (e.g. Thermomix). Season to taste with salt and cayenne pepper.

Poultry skin

Skin from 4 corn poulard breasts
15 g powdered sugar

Preheat the oven to 190 °C top and bottom heat. Remove the fat from the poultry skin with a knife and bake in the oven between two baking mats, weighted down with a pan, for about 30 minutes until crispy. Sprinkle with powdered sugar and lightly caramelize under a salamander or with the help of a Bunsen burner. Then crumble the skins into fine pieces.

Truffle foam

300 ml poultry consommé
100 ml cream
20 ml truffle stock

Bring the poultry consommé to a boil with the cream in a saucepan and reduce by about a third. Season with the truffle stock and blend with a little butter.


4 slices of Spanish ham
40 g perigord truffle
Tahoon cress


Spread the parsley root cream on the center of the plates with a large spoon. Carefully remove one egg from each shell, place on top of the cream and place a slice of ham on top. Pour the truffle foam. Grate the truffle in shavings over the top and sprinkle the crispy poultry skin over the top. Garnish with some tahoon cress.

Klaus Erfort: Three Stars – At Home

This is Klaus Erfort’s first cookbook – and it consists of two parts. “Three Stars” takes the reader into the GästeHaus, reveals the view behind the scenes, into the “engine room of perfection”. At the heart of it all is a passion for light, French cuisine. A cuisine for which Klaus Erfort has been consistently and highly awarded for twelve years now.

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Klaus Erfort: Three Stars – At Home

Klaus Erfort: Three Stars – At Home

The best new cookbooks in October 2019

The best new cookbooks in October 2019

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