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Ingredients Nadal Culinary Journey Droplets Home Chef Alt Camp Cocineros

Poached Eggs with Hollandaise and Truffle


2 eggs
150 g clarified butter
2 egg yolks
Olive oil
Lemon juice
Culinary Journey Whole Truffle Preserved


In a bowl, place a section of plastic wrap covering the base. Brush with oil and pour an egg.
Season and close the film forming a package.
Repeat with the other eggs and cook them in water at 90C for 8 minutes.

For the Hollandaise:
Place a metallic bowl in a bain-marie and add the egg yolks, the lemon juice and a little salt and water.
Whisk vigorously until a whitish foam is formed.
Add the butter slowly until obtaining the emulsion.
Once cooked, remove the film from the eggs and set in a plate.
Drizzle with the Hollandaise sauce and glaze with a torch.
Slice the Preserved Whole Truffle and finish the dish with the sliced truffle.