Eneko Atxa of Azurmendi and Aziamendi demonstrates how to create this simple, yet elegant signature dish

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Earlier this week, Basque chef Eneko Atxa of Azurmendi in Bilbao and Aziamendi in Thailand held a three-night pop-up at the Landmark Mandarin Oriental. We at Hong Kong Tatler Dining were invited to sample Atxa’s signature cuisine, which includes traditional Basque ingredients such as txangurro, baby squid, and pigeon. 

Atxa is known to employ creative techniques with precision and charm to deliver unique flavours that excite the senses. In the video below, Atxa (alongside Alex Burger, chef de cuisine of Aziamendi) demonstrates how to create his famed truffled egg, injecting a warm truffle juice thickened with starch directly into the yolk, essentially poaching the egg from the inside out.

 

Ingredients (makes 25 servings)

25 eggs

270ml truffle jus

19g modified maize starch

 

 

Videography by Tyrone Wu