• Difficulty: 1
  • Cost: 2
  • Preparation: 1
  • Doses: 4

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
  • salt
  • pepper 4 seasons


  1. 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.
  2. 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).
  3. Boil the prepared eggs in boiling water for about 10 minutes. Allow to cool by immersing in water and ice.
  4. 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.

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