Truffle Poached Eggs
'Christmas Day Brunch' Recipes by Chef Michelle Bernstein
4 organic chicken eggs
1 truffle or 4 teaspoons truffle paste or truffle shavings in oil
4 tablespoons olive oil
Salt and pepper
Plastic Wrap (industrial grab only)
Cut four square pieces of plastic wrap, approximately 5-6 square inches in size. Working with one square at a time, carefully drape the plastic over the bowl allowing a small well to form in the middle. Add a few truffle slices or 1 teaspoon of truffle paste and a tablespoon of olive oil into the well. Season with a pinch of salt and pepper. Carefully break one egg into the well. Gather the edges of the plastic, pressing out any extra air as you go, then tie tightly into a bundle, making certain it is waterproof and airtight. Repeat with the rest of the eggs. Place each bundle in simmering water for approximately 3 minutes for soft poached egg.
Remove the eggs from the water after cooking and flip the packages upside down onto their knots to rest a minute. Cut open the bundles into a bowl, gently scoop out the poached egg into your serving dish.
Copyright 2016 by WPLG Local10.com - All rights reserved.