• Thursday, January 17, 2019

Mimo San Sebastian

Arbequina Oil with Egg Yolk and Truffle
December 24, 2018
Ingredients

Paste

15g cacao butter

85g EVO

Emulsion

1 egg yolk

10g water

100g EVO

Powder

25g EVO

25g maltodextrin

Caviaroli

20g truffle caviaroli

8 eggs for egg yolk

Directions

Paste

1. Melt the cacao butter in the olive oil, in a saucepan at 95F.

2. Then, cool down to 39F, and mix to get a paste texture.

Emulsion

1. Place the egg yolk in a large glass, and blend with a stick blender, slowly adding the oil. Continue until the texture becomes creamy.

Powder

1. In a large bowl, mix the oil with the maltodextrin to get a powder texture.

Caviaroli

1. Cook the eggs “sous vide” at 148F for 42 min.

 2. Break the eggs and gently remove the egg whites. Leave in a saucepan with water at 122F to keep warm.

 3. For best presentation, Place the yolks in the middle of a large bowl, and decorate with herbs (rosemary, thyme, basil, chives, etc.), and some salt flakes. Serve with warm bread.   

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