Chef Tetsuya Wakuda of Tetsuya’s – Sydney, Australia
Adapted by StarChefs.com as demonstrated at Madrid Fusión 2005

Yield: 2 Servings

Chef Tetsuya Wakuda's Quail Eggs with Sea Urchin and Truffle Recipe

Ingredients:

Quail Eggs:
• 4 quail eggs
• 1 heaping teaspoon thin black truffle chiffonade
• 1 or 2 sea urchin pieces
• 4 teaspoons chicken stock

Garnish:
• Chives, finely chopped
• Black truffle chiffonade
• Sea salt
  

Method:
Break the eggs into small serving bowls with yolks intact. In a separate bowl lightly combine the truffle chiffonade with the sea urchin; add it to the eggs. Add the chicken broth and cover the bowls with an adhesive wrapper. Place the egg bowls in a steamer on the lowest heat possible until they poach. It might be necessary to do this step in several batches, depending on your steamer. Remove the eggs from the heat and garnish them with the green onions, black truffle chiffonade and salt before serving.

Wine Pairing:
Aromatic dry white such as a Viognier