Poached egg is the definition of refined simplicity — elegant, delicate, and deeply satisfying. This version elevates a timeless preparation with one extraordinary ingredient: bianchetto truffle (Tuber borchii). For the finishing touch, we recommend a light drizzle of White Truffle Extra Virgin Olive Oil, enhancing the aroma and creating a perfectly balanced, luxurious dish.
Ingredients (serves 2–3)
- 3 fresh eggs
- 1 cup potato or cauliflower cream
- Salt, to taste
- Black pepper, to taste
- Fresh bianchetto truffle, to taste
- White truffle olive oil, for finishing
Method
Bring a pot of water to a gentle simmer and add a small splash of vinegar. Crack each egg into a small bowl, then carefully slide it into the water. Poach for approximately 3 minutes, until the white is set and the yolk remains soft.
Meanwhile, prepare your velvet cream by blending your chosen ingredient with warm stock until smooth and silky. Season lightly with salt and pepper.
Spoon the cream onto the plate and place the poached egg gently on top. Finish with thin shavings of fresh bianchetto truffle and a few drops of white truffle olive oil.
Serving
As you break the egg, the yolk will blend with the cream and oil, creating a naturally rich and velvety sauce.
Minimal ingredients. Maximum impact.
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