Poached truffled eggs in homemade pasta with foie gras croquettes

120 min
Type of dish: Birds, Pasta, Eggs
Temperature: Hot
Seasonal period: All year
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of fish
Traces of fish
Traces of milk
Traces of milk
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Traces of sulfites
Traces of sulfites
Ingredients for 5 portions
Ingredients for portions/units
Salt flakes 1.0 g
Eggs 5.0 ud
Truffle 7.5 g
Carrots 0.05 kg
Runner beans 0.05 kg
Courgette 0.05 kg
Chives 1.0 g
Table salt 3.0 g
Ground black pepper 0.5 g
Semi-cooked duck liver 0.01 kg
Plain flour 0.01 kg
Eggs 1.0 ud
Breadcrumbs 0.01 kg
Water 0.75 l
Onion 0.05 kg
Carrots 0.025 kg
Leek 0.1 ud
Bones 0.1 kg
Bay leaf 0.025 g
Thyme 0.05 g
Minced meat 0.05 kg
Onion 0.015 kg
Green leek 0.05 ud
Egg whites 0.25 ud
Table salt 0.5 g

For the pasta:

  • Prepare half a kilo of fresh pasta seasoned with saffron and then keep in the refrigerator.

For the eggs:

  • Place some eggs with a whole truffle and some rice in a covered tupperware for at least 2 days so that they take the aroma of the truffle.
  • Cook the eggs at 65°C for 30 minutes in the steam oven.
  • Cool in cold water and keep in the refrigerator.

For the croquettes:

  • Form 12 small balls of foie mi-cuit and bread them, then set aside.

For the decoration:

  • Form small diamond shapes with the carrots, courgettes and green beans then whiten and cool.

For the thickened consommé:

  • Thicken a clarified stock with xanthan gum until achieving a gel-like texture.


  • Cook the fresh pasta, reheat the eggs at 65 ºC and crack them into warm water.
  • Fry the foie croquettes.
  • Heat up the consommé and add the vegetables.
  • Place the pasta in the centre of a soup plate and place the egg on top, then season with Maldon salt.
  • Add the consommé and distribute the vegetables, then place three foie croquettes per plate.
  • Lastly grate truffle on top.
Nutritional information (1 portion)
Fiber 4.59 g
Saturates 4.31 g
Monounsaturated fatty acids 5.14 g
Polyunsaturated fatty acids 2.16 g
Cholesterol 299.38 mg
Calcium 96.79 mg
Iron 3.58 mg
Zinc 2.48 mg
Vitamin A 493.42 ug
Vitamin C 11.3 g
Folic acid 83.81 ug
Salt (Sodium) 977.58 mg
Sugars 3.39 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.