Ingredients
Egg yolk
2 eggs
100ml olive oil
Egg white
200ml cream
10g white Alba truffle
20ml white truffle oil
2 egg white
3g salt
Sauce for egg yolk
100ml truffle juice
20ml Madeira
20g veal glaze
To serve
10g Kerala spinach
2gMaldon sea salt
2mlwhite truffle oil
Method
Egg yolk
Break the egg, reserve the white, pour the yolks into olive oil and cook at 50C for 20minutes.
Egg white
Reduce the cream with the white truffle and the white truffle oil. Steam the egg white for 2 minutes and add to the cream. Blend very fast, season, and strain three times.
Sauce for egg yolk
Reduce the truffle juice and Madeira; add the veal glaze. Reduce again, until cream consistency. Using a syringe, add the reduction into the egg yolk. Reserve hot.
To serve
Drop the white sauce on the plate. Add the stuffed egg yolk; Maldon Salt and spinach. Add white truffle oil and serve warm.
Find out more about the culinary career of chef Lejard