ingredients

8 extra-fresh eggs "big"
25 g of truffle peels
40 g of butter
2 tbsp. to s. thick cream
White pepper from the mill

Equipment

1 egg cutter
1 large bowl
1 large nonstick skillet
1 flat wooden spatula
8 egg cups

Steps

Step 1

In advance : place yourself above the bowl to cut a hat with raw eggs, pour them into the bowl. Put the shells on the egg cups.

2nd step

Approx. 15 min before serving : melt the butter in the pan over low heat, cover the entire surface. Pour in the eggs, salt. Cook over very low heat by constantly scraping the bottom with the spatula. If some of the eggs thicken too quickly, remove some fire for a moment. If they do not thicken at all, raise the heat slightly.

Step 3

Finish : When the eggs have reached the consistency of a puree, add the cream, the peels and their juice, pepper with white pepper. If the result is a little fluid, heat again while stirring: the puree must be firm enough so that you can fill the shells by generously bulging the top. Serve very hot.

tips

Deco . Put on each egg garnished a slice of truffle or, more economical, a sprig of chervil.