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Categories:Viewed: 33 - Published at: 3 years ago
Ingredients
- 1 dozen eggs, plus 2 yolks
- 1 tablespoon truffle oil
- 4 tablespoons olive oil
- 2 dashes hot sauce (recommended: Tabasco)
- Salt and white pepper
- 1 teaspoon minced fresh parsley leaves
- 1 teaspoon dry English mustard (recommended: Coleman's)
- Chives, for garnish
Method
- In saucepan, add the eggs and enough hot water to cover the eggs.
- Cook the eggs for 12 minutes at a rapid boil.
- Remove the eggs to a bowl of cold water and let cool for about 10 to 15 minutes.
- While the eggs are cooling, prepare the truffle mayonnaise by whisking the remaining 2 egg yolks, in a medium bowl, until the yolks are stiff and increased in volume by 20 percent.
- Slowly whisk in the truffle oil and olive oil, ensuring that all of the oil is being absorbed before more is added.
- Continue to add the oil until all of it has been added, then season with hot sauce, salt and white pepper, to taste.
- Stir in the parsley and the dry mustard and set aside.
- Remove the eggs from the water, peel and remove the yolks to a medium bowl.
- Add truffle mayonnaise and mix well with a fork.
- Arrange the cooked whites on a flat service and fill the well with the prepared egg mixture.
- Arrange on a serving platter and garnish with chives.
