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Adjust Servings:
Cured Soft Cooked Egg
1 egg 50gr each aprox
120 millilitres Water
250 millilitres white wine vinegar
6.6 Salt
75 grams sweet potato flour
75 grams plain flour
4 grams Salt
250 millilitres lager beer
30 grams Eggs
1.2 grams fresh yeast
1 sifon bullet
Fried Egg
1 cured egg
plain flour
tempura batter
Vegetable Oil for frying
truffle salt
black pepper freshly crushed
freeze dried tomato powder
dried cepes
freeze dried parsley
Potato Cream
250 grams yellow flesh potato like dutch cream
125 grams unsalted butter good quality
62.5 millilitres Milk
15 grams Cream
Chicken Wing and Porcini Stock
3 kilograms chicken wings
30 grams dried porcini
100 grams sundried tomato
60 grams Garlic
200 grams button mushrooms sliced
200 grams shallots sliced
25 grams sherry vinegar
50 grams manzanilla sherry
200 millilitres Vegetable Oil
100 millilitres Vegetable Oil
3 litres Water
2 sprigs tarragon
1 sprig thyme
5 grams whole black pepper corns
Blanched Shallots
10 grams shallots micro chopped
Sherry and Chicken Jus
20 grams chicken wing and porcini stock
10 grams shallots blanched
5 grams manzanilla sherry
5 grams unsalted butter good quality
Wild Spinach and Sliced Button Mushrooms
5 wild spinach leaves or any nice small English spinach
20 grams beurre noissette
5 sprigs chervil
  • Serves 1
  • Medium


  • Cured Soft Cooked Egg

  • Tempura

  • Fried Egg

  • Potato Cream

  • Chicken Wing and Porcini Stock

  • Blanched Shallots

  • Sherry and Chicken Jus

  • Wild Spinach and Sliced Button Mushrooms



Cured Soft Cooked Egg

  1. Cook the eggs from room temperature at 62°C for 30 min.
  2. Mix the water, salt and vinegar and crush with the turmix.
  3. Once the egg is cooked, put it in the acid/salty solution for 5 minutes.


  1. Mix all the ingredients and pass thru a colander, put the mix on a ½ lt sifon, charge it with one cream bullet and let it rest at least 1 hour.

Fried Egg

  1. Pass the egg thru the plain flour takin out the excess off it.
  2. In a small ladle put some of the tempura batter and sit the egg on it, finish to cover the rest of the egg with the batter.
  3. Throw the tempura cover egg in hot oil at 180°C turning it with a spoon so cooks evenly.
  4. Take it out of the oil into paper towel, season it with truffle salt and black pepper, cover it with the tomato, mushroom and parsley powder in 3 different parts so they don’t mix.

Potato Cream (yields 10 servings)

  1. Peel the potatoes and wash them well to take out all the dust, put them in a sous vide bag and seal 100%, cook at 90°C for 1,5 hours.
  2. Take the potatoes out of the bag pass them thru a moulis, add the cold butter in cubes and crush them, pass them thru a tamis.
  3. Warm up the milk and cream and add to the potato puree whisking with a flat spoon until all well integrated, season, and keep warm.

Chicken Wing and Porcini Stock (yields 20 servings)

  1. Cut the chicken wings in 2cm segments, discarding the tips of the wing.
  2. In a rondele warm up the 200ml of vegetable oil and roast the wings till nice and brown turning them constantly.
  3. Wash the sundried tomatoes and dry porcini in warm water and chop roughly.
  4. When all the wings are seared take out the excess of fat and add the 100ml of fresh oil, sweat the sliced mushrooms and shallots then the garlic and sweat till nice and soft.
  5. Add the wings, tomato and porcini, deglazed with the sherry vinegar and reduce a sec, add the sherry and do the same.
  6. Add the water, thyme and bring up to the boil.
  7. Reduce the heat and cook slowly for 2 hours, after the first hour start to scum the fat and impurities that come up the stock.
  8. Add the fresh tarragon and let it infuse for 30 minutes.
  9. Pass thru a fine sieve.

Blanched Shallots

  1. Blanch the shallots from cold water then strain and cool down.

Sherry and Chicken Jus

  1. Warm up the stock and reduce by half add the blanched shallots and butter, finish with the sherry.

Wild Spinach and Sliced Button Mushrooms

  1. With a mandolin slice very fine the mushrooms just before serving.
  2. Wash well the baby spinach and dry.
  3. Season all with beurre noissette, salt and pepper.


  1. Wash very well and take out all the water.

Finish and Presentation

  1. In a concave hot plate, place a spoon of potato cream, cover it with the chicken jus.
  2. Sit the season egg on top of it dress with the chervil, spinach leaves and mushroom.

Diego Muñoz

Widely renown as one of the world’s most talented and creative chefs, Diego Muñoz flawlessly executes a complex layering of flavours with extreme attention to detail with an innovative and clean style.

Former Executive Chef at the world renowned Astrid y Gastón in Lima, Peru, where he during four years took the restaurant from #42 to #14 on The World’s 50 Best Restaurant’s List and #2 of Best Latin American Restaurants.

Now an explorer on a global tour and nomadic year through 22 different countries, kitchens and cultures in Europe, South, – Central and North America, Russia, Asia and the Middle East, working with collaborations, exclusive dinner parties, lectures, charity and gastronomic festivals.

Diego Muñoz started his career in 1998 when admitted to the prestigious Le Cordon Bleu in Canada and Paris. At the latter he was awarded “Le Grande Diplôme” – first price in culinary arts and pastry.

He worked at Mugaritz and El Bulli, before moving to Australia where he revolutionized the kitchen at Bilson’s.

For Diego Muñoz it’s all about quality and sustainability, using only ingredients that come from the best producers and most humane farms. He focuses on using produce from locals ensuring both quality and helping local farmers survive.

Widely renown as one of the world’s most talented and creative chefs, Diego Muñoz exquisite cuisine is flawlessly executed with a complex layering of flavors and attention to detail. An excellence that has drawn attention from all parts of the world towards the capital of Peru.

But at the end of the day Chef Muñoz has a humble approach to his talent and would prefer to be in front of the stove instead of the camera any day. Some of his recipes will however soon be made available to the public, as he has created more than 150 unique recipes intended soon to be release in a cookbook.

Diego Muñoz has devoted 2016 to culinary exploration, adventure and limited time-based projects around the world and offers his gastronomic excellence for lectures, food festivals, consultancy, private dining and exclusive dinner parties.

In case of interest or/and press, please contact Kristian Brask Thomsen at:

Portrait Credit: Ines Menacho

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