An egg poached in black vinegar, truffle oil, chilli & spring onions on Parmesan mashed potato


Preparation info

  • For


    • Difficulty


Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

  • About

This tapa really is quite fun, and definitely quirky. The pairing of the black spiced vinegar and truffle oil is wonderful, and when you combine that with the chilli and the Parmesan mash it’s even better. Many years ago, I ate a poached egg at the chef’s table in the kitchen at Arzak restaurant in San Sebastian and it made me wonder for ages how they’d managed to flavour a poached egg whilst also cooking it perfectly: Jua