CookEat Recipe
Eggs Point du Jour
Six shirred two-egg dishes, each yolk topped by a very thin truffle slice. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0408. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use the selected commercially cooked plain black truffle preserved in its own juice, counting twelve solid thin slices. Bake the six egg dishes to 74°C, then place one slice on each yolk and serve hot. Limites : Twelve slices are counted food parts, not twelve whole truffles. Slice thickness, purchase mass, egg size and cooking time remain unmeasured.
Method
Steps
Step 1
Lightly butter six clean individual oven-safe egg dishes. Break two fresh eggs into each. Divide half teaspoon salt and provisional half teaspoon white pepper evenly.
Step 2
Bake in oven for printed five-minute guide, continuing until egg dishes reach 74°C. Place one very thin truffle slice on each of the twelve yolks and serve hot.
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