Poached Gull’s Egg with Sea Kale & Truffle Mayonnaise
Drogo
1-2
5 minutes
10 minutes
This sea kale recipe with poached gulls eggs is a wonderful way to celebrate two exceptional seasonal ingredients. Rich, vibrant gull’s egg yolk pairs beautifully with the delicate, slightly nutty flavour of tender sea kale, while a spoonful of truffle mayonnaise adds an indulgent finishing touch.
Our wild gulls eggs are foraged by licensed pickers who follow strict guidelines designed to support sustainability and minimise the impact on wild populations. Their short season makes them a particularly special ingredient, so it’s worth enjoying them while they are available.
If you’re wondering how to cook sea kale, simplicity is key. Gently cooking the pale spears in foaming butter allows them to soften while retaining their delicate flavour. Served alongside a perfectly poached gull’s egg, the sea kale contrasts beautifully with the rich orange yolk.
Finished with truffle mayonnaise and freshly ground black pepper, this simple seasonal dish makes an elegant starter or light lunch.
Our wild gulls eggs are foraged by licensed pickers who follow strict guidelines designed to support sustainability and minimise the impact on wild populations. Their short season makes them a particularly special ingredient, so it’s worth enjoying them while they are available.
If you’re wondering how to cook sea kale, simplicity is key. Gently cooking the pale spears in foaming butter allows them to soften while retaining their delicate flavour. Served alongside a perfectly poached gull’s egg, the sea kale contrasts beautifully with the rich orange yolk.
Finished with truffle mayonnaise and freshly ground black pepper, this simple seasonal dish makes an elegant starter or light lunch.
Ingredients
- 2 wild gull's eggs
- 100g of sea kale
- 2l of water
- 2 tsp of truffle mayonnaise
- 150ml of vinegar
- Knob of butter
- Salt and pepper to taste
Directions
Method
- Step 1, Bring the water and vinegar to the boil in a medium-sized pan. Carefully crack the gull’s eggs into two individual ramekins or small glasses. Once the water is boiling, gently tip the eggs into the pan and immediately reduce the heat to a low simmer. Cook the eggs for 3½ minutes, then carefully remove them from the pan and place immediately into a bowl of iced water to stop the cooking process.
- Step 2, Meanwhile, place a frying pan over a medium heat and add a knob of butter. Once the butter begins to bubble, add the sea kale spears and stir gently to coat them in the butter. Season with a pinch of salt and cook for a couple of minutes, until the sea kale has softened and started to wilt while still retaining some texture.
- Step 3, Arrange the warm sea kale on each plate and top with a poached gull’s egg. Serve with a teaspoon of truffle mayonnaise and finish with a grind of freshly ground black pepper. Serve immediately so the rich orange yolk runs over the buttery sea kale when cut.
Ingredients you'll need
Regular price
£10.95
Truffle Mayonnaise, 180g
