Steamed eggs

1 tablespoon olive oil

4 eggs

1 ecodose of water

salt

freshly ground black pepper

black truffle flakes (optional)

1, Prepare 4 disposable aluminium moulds by brushing the sides and bottom

with olive oil. Crack the eggs into them and add a little salt on the surface,

then transfer the moulds into the steaming basket.

2, Pour 1 ecodose of water in the cooker and arrange the steaming basket

with the moulds inside. Close the cooker and cook on position 1,

for one and a half minutes from the hiss.

3, Remove the cooker from the heat, let the valve vent, open the lid and take out

the basket.

Remove the moulds taking care not to burn your hands, then cut them with a pair of scissors

and slide the eggs onto the dish.

4, Add salt and complete with black truffle flakes (if you use them) and a little pepper.

Steaming the eggs in the pressure cooker allows you to make

4 eggs at the same time, with the certainty that they will all be cooked

to perfection. That is why it is essential to keep the cooking times exact.