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Ingredients
- 1 dozen eggs – reserve the egg carton
- 4 ounces unsalted butter
- Salt
- Freshly ground black pepper
- ¼ cup cream
- 1 tablespoon truffles grated, chopped or julienned (approx. ¼-½ oz.)
- Chives, for garnish
- Toasted brioche or baguette, for serving
Method
- To prepare eggshells: Using an egg topper and cracker or a sharp knife, carefully cut the top of the shell with a sharp/blunt whack to the tip of the eggshell; discard the shell lid and reserve bottom half. Pour the egg content into a bowl and rinse the inside of the shells under warm water to loosen and remove any membrane. Using scissors cut the opening of the shell to make sure you get a smooth, clean edge large enough for a teaspoon to fit through. Drain the eggshells upside down in the carton. When dry, turn them upright.
- To prepare the eggs: In a medium bowl, beat the eggs until fluffy. In a medium saucepan, melt the butter over low heat; add the eggs and cook, stirring constantly with a wooden spoon—but not too much, until just setting, about 5 to 7 minutes, add the truffles (or truffle oil) and cook until soft and creamy. Immediately add the cream, stirring, to stop the cooking. (Alternatively, you may blend in a Cuisinart for a smoother consistency). Taste and adjust the seasoning. Transfer to a piping bag and fill each shell ¾ of the way full. Garnish with a slice of truffle, chives, and toasted brioche or baguette. Caviar is also a great addition!
I have so many memories with Jacques—from cooking together in my house in Mill Valley, California to sharing grenouilles in Les Dombes near Bourg-en-Bresse. I count Jacques as one of my dearest friends, mentors, big brother and a champion of French cuisine in the United States. Like Jacques, I love eggs, especially when I can pick them up directly from the farm or at our local farmers market. Eggs are good for breakfast, lunch, and dinner—and this dish works for all three meals but especially as the first course to an elegant party. And it’s so easy to make!