Prepare a hot water bain-marie (double boiler),
ready and be sure that you have a steady 64ºC (147ºF).
Delicately add your 6 eggs (whole and intact), and cook them at this temperature for 1 hour. Use a thermometer to be sure of the steady temperature.
In the meantime, clean your porcini. Sauté them in olive oil and butter for 5 to 6 minutes.
Blend 2/3 of the porcini with chicken stock, heavy
cream, salt, and pepper, until you have a fine
Bring milk, parmesan, ground black pepper and heavy cream to a simmer and mix with a hand-mixer, until it starts foaming. Reserve.
Warm 6 pasta bowls if you have some or 6 soup bowls work just fine.
Reheat the mushroom purée, the leftover 1/3
of the porcini, and the parmesan foam, each
separately until warm.
Add a large spoon of purée, some sautéed porcini, and peel the eggs delicately, keep only the yolks.
Put the yolk on top of the purée, cover with a spoon of parmesan foam, a teaspoon of hazelnut oil, sprinkle a pinch of mushroom dust and enjoy immediately.