Sunday, December 8, 2013

Poached Egg in white Truffle Sabayon

Yes I know how to do a poached egg, but to combine it with potatoes and truffle Sabayon, that is something different. It is sort of an Egg Benedict where the muffin has been changed to pureed potatoes and the Hollandaise Sauce has changed to a Sabayon.

The dish has a lovely richness and some decadence if one uses real white truffles as a garnish. Just to tell you little bit about white truffles. These grow only in the Alba region of Italy and are the most prized and sort after mushrooms. The average price for 100 G in whole sale is around 200 Euros, so 2000 Euros per kg. which is around 2750$. This is a lot of money. Depending on quality and size the price can even go up a lot.

The highest ever fetched price at an auction was in 2010 when Stainley Ho paid 330'000 $ for a truffle of the size of 1.5, now that is ridiculos

So anyway, if you want to just give a little extra fanciness and have Dollars to spare, go for the real thing.....the smell alone is already so erotic you will love it, much more subtle and at the same time pungent than the oil. You can see that I love white truffles

But lets get going to the recipe, it will be enough for 4 friends

8 Ea Eggs
450 G Potatoes
150 G Butter
120 Ml Cream
150 G Mushrooms
4 Teasp. White Truffle oil
 Micro herbs

 White truffles

Poach four of the eggs
Peel the potatoes, boil and mash, then add cream and butter
 Saute the mushrooms
 Make a sabayon with the 4 egg yoks, add oil in the last minute

Put the potato puree in the bottom of a glass
Add the sauteed mushrooms
Top with the poached egg
Pour the Sabayon carefully around
Garnish with micro herbs and as much white truffle as you like or can afford

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