As we were looking through the pages of this fantastic books we have on modernist cuisine, we found an amazing recipe inspired by Spanish Chef Juan Mari Arzak. More than a recipe is a fun and different way to prepare poached eggs.
We have posted the original recipe from the book Modernist Cuisine: Ingredients and Preparations. There are a couple of ingredients that not everyone has at home like duck fat and truffle oil, these are optional ingredients you can use if you wan’t to make a slightly more gourmet version of this dish, if not, olive oil will suffice.
What you will need:
1. Line a small bowl with plastic wrap
2. Combine fats, and brush center of plastic wrap
3. Break one egg in center of bowl
4. Season with salt and additional fat
5. Gather edges of plastic wrap together carefully
6. Twist wrapped mixture into ball and tie off top of wrap. Make sure there is no air trapped.
7. Repeat procedure with remaining eggs (if you decide to make more than one egg)
8. Bring large pot of water to simmer. Lower eggs half way and simmer for 4 to 5 mins.
9. Cut away plastic wrap to serve
This method is as easy and fast as seen in the video from chowhound.com. The best thing about Arzak eggs? You have a beautiful looking poached egg that you can season however you want and add to any dish you want.
In the picture we made a bed of spinach salad, topped an english muffin with a quick mushroom sautée and tomato et voilá, you have a lovely dish!
Try this recipe and let your imagination run wild!