Elisabeth Luard

Oeufs à la Coque Truffés au Sel Rosé

Truffled soft-boiled eggs with rosy salt

Preparation info
  • Serves

    3

    • Difficulty

      Easy

Appears in
Truffles
Truffles

By Elisabeth Luard

Published 2006

  • About

Paulette Villedieu of Vaison-la-Romaine, whose recipe this is, says her father liked his truffled eggs cooked the way his maman used to make when he was a toddler: soft-boiled, with toast soldiers. Accompany them with Mary Frances Kennedy Fisher’s rosy salt.

Ingredients

  • 6 perfectly fresh free-range eggs
  • 1 fresh black truffle (nothing else will do), cleaned

Method

Leave your truffle with the eggs overnight in a stoppered jar; during the hours of darkness, the shells, being porous, will soak up the scent like a sponge.

Next day, carefully prick the end of each egg. Bring a large pan of water to the boil, and slip in the eggs, which should be at room temperature. Allow 3-3½ minutes, depending on size. Remove immediately and give each shell a gentle