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Oeufs à la Truffe à la Crème
Eggs with truffles and cream
Preparation info
- Serves
4
as a Starter - Difficulty
Easy
Appears in
Published 2006
The most exquisite of truffled egg dishes, as served at La Table du Comtat in Seguret, Vaucluse, where I had it for one of those benchmark birthdays most of us try to avoid. Seguret has a truffle market every week in the season. For this dish, flash-frozen truffle is the only possible alternative.
Ingredients
50 g 2 oz 4
Method
Slice off the tops of the eggs carefully with a sharp knife. Separate the yolks from the whites. Combine the egg yolks with the cream and season with salt, pepper and truffle juice, if the truffles are canned.
Beat the whites to a stiff foam with a little salt.
Reserve four thin rounds of the truffles and slice the rest into matchstick strips; place them inside the eggshells. Me