COLOURED EGGS
4 servings | 70 minutes | medium difficulty
COLOURED EGGS
4 servings | 70 minutes | medium difficulty
INGREDIENTS
Eggs
4
eggs
For the tuna mayonnaise
150 ml
of oil from the can of tuna
85 ml
of water
1
egg
1
tsp salt
For the mashed potato
200 g
of potato
50 ml
of olive oil
50 ml
of cooking water
1
tsp salt
For the vegetables
200 g
of green beans
250 g
of red pepper
200 g
of carrot
250 g
of corn
Cooking water
Olive oil
Salt
PREPARATION
1/
Carrot purée Peel and cut the carrots. Sauté them in a saucepan with 30 ml of oil and a teaspoon of salt. Poach and add water until covered. Cook until soft. Mash and set aside.
Corn purée Boil the corn for 10 minutes. De-kernel and mash them together with 75 ml of cooking water and a pinch of salt. Set aside.
PREPARATION
2/
Green bean purée Remove the ends of the beans and boil them for 3 minutes. Cut the cooking time with water and ice. Mash with 50 ml of cooking water and a teaspoon of salt. Set aside.
Red pepper purée Roast the red pepper in the oven for 30 minutes at 170 °C. Once roasted, peel and mash with a teaspoon of salt. Set aside.

The aim is to obtain four purées of similar texture and different colours.
PREPARATION
3/
Mashed potato Boil the peeled potatoes until cooked. Blend them in a blender with 50 ml of olive oil and 50 ml of cooking water. Season to taste with salt and pepper.
Poached eggs Boil water in a saucepan and, when it begins to boil, lower the heat until it is slightly bubbling (85-90 ºC). Add a tablespoon of vinegar (optional, it helps the egg white coagulate faster). Break the egg into a small bowl for easy pouring. Create a whirlpool in the water with a spoon and gently pour the egg into the centre. Cook for 2-3 minutes, until the egg white is set and the yolk is still runny. Remove with a slotted spoon and drain on kitchen paper.
Tuna mayonnaise In a blender glass, add an egg and the oil from the can of tuna. Emulsify like a traditional mayonnaise. Adjust salt.
Finish and presentation Place a spoonful of mashed potato at the base of the plate or bowl. Place the egg on top and cover with the tuna mayonnaise.

Place a spoonful of each of the vegetable purées on top, forming the desired decoration.
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Coloured eggs
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