Arzak's egg

Egg and truffle flower in goose fat with chistorra (chorizo sausage) of dates

Ingredients
(serves 4)

Eggs:
4 eggs
salt
30g goose fat

Date and sausage mousse
20g date
150g sausage
100g water
1g ginger

Truffle teaspoon
10g fresh truffle, chopped
3 drops white truffle oil
16 drops olive oil 0'4

Bread crumbs
60g ground raw sausage
60g ground raw bacon
1⁄2 garlic clove, chopped
300g bread, minced
100g fruit juice
100g water

Grape vinaigrette
50g white grape, small dice
30g black grape, small dice
100g olive oil 0'4
30g rice vinegar
pinch of parsley, chopped
pinch of ginger, minced
salt and pepper

Directions

For the eggs: Place a piece of plastic wrap on the counter and grease it slightly with oil. Place the egg with 6 drops of truffle oil and 3 drops of goose fat and a pinch of salt. Close it and tie a knot. Bring to a boil and cook for four minutes and a half. Cut the plastic very carefully. Use a small bowl to put the egg in the plastic. Garnish with a beaten yolk egg with olive oil and a pinch of salt.

For the date and sausage mousse: Put all the ingredients through the blender. Sieve the mixture. To serve, heat the mousse carefully.

For the truffle spoonful: Mix just to serve and place it on a teaspoon. It can also be garnished with a leaf of chervil.

For the breadcrumbs: Brown on a pan all the ingredients but the liquid ones. Add the liquid ingredients. Stir constantly until the mixture gets loose, about half an hour. Cook over a low heat.

For the grapes vinaigrette: Stir to blend all the ingredients.

Presentation: Place the hot egg in on corner of the dish. Below it, two parallel lines, not very thick, one with the crumb and other with the mousse. Place a teaspoon with the minced truffle perpendicular to them. Ladle the sauce on top of the egg and sprinkle with minced parsley.

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