25 eggs

270 ml truffle ( Tuber Melanosporum) juice

19 g modified maize starch

Summer truffle (Tuber Aestivium) oil


Truffle-infused egg

Heat up the truffle juice and thicken with the starch. Strain and set aside. Slice the truffle finely and cut into julienne. Separate the egg yolks from the whites and set the yolks aside in cold water.

To serve

Place a spoon on a Perspex (methacrylate) base. Place 2 drops of truffle oil and a well-dried egg yolk in the spoon. Prick a yolk with a skewer, then use a syringe to empty out a little more than half of its contents. Use another syringe to inject hot thickened truffle juice into the yolk.

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