Truffle Egg

Truffle Egg

Food Recipes Truffle Crumb Truffle Recipes

Elegant, decadent, and full of umami, this refined appetiser was once a signature dish in a fine dining restaurant. Delicate egg shells are filled with a silky truffle-infused Mornay sauce and topped with a rich, dark truffle coulis made from white wine, chicken stock, and truffle crumbs. Finished with a hint of Parmesan and cream, each bite delivers a luxurious depth of flavour in a beautifully presented shell.

Perfect for a dinner party or special occasion, this dish showcases the complexity of truffle with a nostalgic French flair.

Serves

4

Ingredients

For the Egg Shells:

  • 4 large egg shells, carefully opened and cleaned

For the Truffle Mornay Filling:

  • 30 g unsalted butter
  • 300 ml béchamel sauce (prepared in advance or homemade)
  • 50 ml cream
  • 50 g finely grated Parmesan cheese
  • Truffle crumb (about 1–2 teaspoons, to taste)
  • Pinch of salt and freshly ground black pepper

For the Truffle Coulis:

  • 50 ml dry white wine
  • 500 ml chicken stock
  • Additional truffle crumb (for infusion and garnish)

Method

1. Prepare the Egg Shells

  • Use the “tock” tool to gently vibrate and crack the tops of the eggs.
  • Carefully lift off the tops and pour out the egg contents (set aside for another use).
  • Rinse the inside of each shell with running water to remove the inner membrane.
  • Set shells upright in an egg holder or carton to dry.

2. Make the Mornay Sauce with Truffle

  • Add a few drops of cold water to the bottom of a saucepan (this helps prevent milk from sticking).
  • Melt the butter over low heat, then whisk in the flour to form a roux.
  • Slowly add the milk, whisking continuously until the sauce thickens.
  • Stir in the Parmesan, cream (if using), and truffle crumb.
  • Once smooth and creamy, let the sauce cool slightly.
  • Transfer to a piping bag for easy filling.

3. Prepare the Truffle Coulis

  • In a small saucepan, combine truffle jus, truffle crumbs, and chicken stock.
  • Simmer for a few minutes to reduce slightly.
  • Mix cornflour with a splash of water, then stir it into the sauce to thicken.
  • Simmer until it becomes a smooth, glossy black sauce.
  • Remove from heat and let cool.

4. Assemble the Dish

  • Snip the tip of the piping bag.
  • Pipe the truffle Mornay sauce into each eggshell until almost full.
  • Spoon a small amount of the truffle coulis over the top of each egg for a rich, dark finish.

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