EGGS WITH TRUFFLE
Very simple to prepare, it is a tasty, refined and original appetizer (for those who love eggs).
- 4 egg
- truffle in flakes
- extra virgin olive oil
- pepper 4 seasons
- Have a teacup and a roll of cling film for food. Take the plastic wrap and line the cup, taking care that a large flap is left over on the outside of the edge.
- Break the eggs – one at a time – and pour them from the shell to the cup. Introduce a little truffle flakes and a pinch of salt into the yolk. Then close the film making it adhere well to the egg, making sure it is well closed (for this you can use a cotton thread).
- Boil the prepared eggs in boiling water for about 10 minutes. Allow to cool by immersing in water and ice.
- Then open the foil and take out the hard-boiled egg with the little surprise. To give color to the dish it can be enriched with a base of strips of red, yellow, green peppers, carrots etc., all cut into julienne strips. Grind a little 4 seasons pepper and a drizzle of excellent extra virgin olive oil at the moment, a little salt. The recommended wine is certainly a chardonnay, or a rosé.