Truffles inside and out to embellish the “farm-fresh” egg yolk: Eneko Atxa's idea elevates the product without disrupting it, preserving its perfect spherical shape.
“Eneko Atxa has everything a pilgrim could wish for on their long journey: the sea, the land, the mountains, and good people.” The introduction to the menu of one of the greatest Spanish chefs of all time reads almost like poetry. Year after year, he continues to let nature speak with rare sensitivity at his 3-Michelin-star restaurant. It is no coincidence that the ingredients at Azurmendi become a totem to be elevated, never a puzzle to be taken apart.
In autumn, strictly wild mushrooms and game; in winter, broths and stews to activate the multisensory experience of “eating and drinking” with heat. Furthermore: “Spring brings peas and tuna. Summer is the season for tomatoes and peppers,” so beloved in Iberia. But there is one evergreen product that knows no seasonal limits: farm eggs, a daily gift to be served in their perfect spherical shape. And so Atxa turns them into miniature masterpieces. They fit comfortably on a spoon, can be savored in a few seconds, but leave a lasting impression. The star? The yolk, delicately pierced with a syringe to inject the “soul” of the truffle.
Azurmendi's “reverse-cooked” egg yolk with truffle
Ingredients
- 4 fresh farm eggs
- 48 ml black truffle broth
- Resource® thickener, neutral flavor
- Salt flakes
- Grated truffle
Procedure
Separate the yolks from the whites. Keep the yolks in water so that they do not lose their suppleness. Set aside.
Put the truffle broth in a blender and thicken with the neutral-flavored thickener.
Remove and drain the yolks. Using a sharp object, such as a toothpick, pierce the outer membrane.
Using a syringe, remove about 40% of the yolk content.
Fill the emptied volume plus an additional 20% with the truffle broth. Finish with salt flakes and grated truffle.
Recipe taken from the Azurmendi website.
