POACHED EGG YOLK WITH BLACK TRUFFLE AND POTATO CREAM
By Apicius International School of Hospitality
5 min 2/5 4 pp 25 min
— 4 egg yolks
— 2 large potatoes
— 10ml black truffle oil (fresh is better)
— 50ml fresh cream
— Salt and pepper
— 100g Tuscan bread
— Extra virgin olive oil
— Chives to garnish
Truffles black or white are marvels of the culinary world. With their pungent earthy, musty aroma, they are considered by some to be the most prized ingredient in any dish.
Truffles are found in and around the roots of tree’s like chestnut, oak and cherry, once believed to be miracles from lightning strikes too the ground they are are a fungus similar too a mushroom that grow on the roots and spawn after rainfall.
The aphrodisiac properties of truffles were well known as far back as the Roman times. Apicius exalts the amazing effects of truffles in his famous discourse on cooking, “De re Coquinaria,” and lists six different ways of using them.
Truffles are nowadays available to any consumer, in many forms, from oils to butters, too creams and pastes, set under oil and brines their popularity as a delicacy is well established around the globe. But the best and only way of cooking with truffles is too keep it simple and in abundance.
Served with eggs, potatoes or just simple sliced over a simple pasta with cheese and olive oil they are something to be treasured and appreciated.
- Wrap your potatoes in aluminum paper and bake in the oven until soft at 180°C. Cut your day old bread into cubes, dress with olive oil, salt and pepper and toast in the oven to make croutons. Once your potatoes are soft, peel and mash with a whisk, add the cream and truffle oil, keep warm over low heat.
- Bring a pot of water too the boil and add a splash of white vinegar. Separate your egg and poach your egg yolk until the outside is firm but soft in the middle.
- Place your potato pure on a plate over a few croutons then and the soft egg yolk in the middle, season with black pepper and salt, then garnish with chives and serve.