Poached black egg

Poached Black Egg is an innovative dish for which you have to separate the egg yolk and egg white and then put them together again. I’ll show you the trick to do this.

Ingredients for 4 people

4 eggs

4g squid ink

40 mussels

300g pre-cooked chickpeas

Half a lemon

1 garlic clove

Mussels: chop the lemon and cook the mussels in a pan with olive oil, chopped lemon and garlic. Cover and let it simmer until the mussels are opened.

Hummus: blend chickpeas with 3 tbs of olive oil, pepper, lemon zest and 5 tbs of the cooking water of the mussels (the quantity of the water depends on the density of hummus, add more if you want to make it more liquid).

Poached egg: crack the egg and separate the egg’s yolk and white, be careful not break the yolk. Add 1g squid ink to the egg white and mix it until it’s completely black.

Cover a small bowl with cling wrap, grease it with oil and pour the (now black) egg white inside. Now put the yolk inside the black egg white.

Close the wrap being careful to remove all the air inside. Use twine to be sure that it doesn’t open during the cooking process.

Put the wrapped eggs into boiling water, reduce the heat and cook on low temperature for 6 minutes and 30 seconds. After this period remove eggs and put them into chilled water. Use scissors to open the wrap and remove the poached egg.

Serving: put the chickpeas hummus on a plate and put the black egg in the center. Complete the plate with mussels and lemon zest.



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