Creamed Hen Eggs, Mud Crab, Celery Hearts and Local Truffles

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    By James Viles

    Published 2016

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    I love the texture of the soft eggs and the mud crab here – what a wonderful combination. A little tip is to store your eggs in the truffles for a few weeks in the fridge before making this. The truffle flavour will seep into the eggs through their porous shells.