Truffled Eggs

Here is another one of those recipes that I read and was immediately hooked on, without even tasting it. There are three kinds of deviled egg in the original post, but for dad’s birthday picnic (I did tell you there would be several picnic posts) I just went with the truffled ones – at least in part because I already had the ingredients for them.

Before we begin, something I missed from the last post was a picture of the picnic basket in all its glory. Here is a pic of it all ready to be unpacked and devoured! Doesn’t it look gorgeous? Note the tins of gin lined up at the front, too… Many thanks to the very kind Avril who loaned it to me in return for two measly banana oatbran muffins. It was a heck of a bargain. Here is a picture of the picnic itself, too. Miss J brought some great breaded chicken (who doesn’t love breaded chicken items?), a great potato and houmous salad and a fresh green salad, too. We were a well fed family that day.









The truffled eggs were potentially simple to make, but I did want to add another level to them (of course) so I used my little egg moulds to shape them into hearts and flowers. I made four whole eggs, to share between five, and in order to make sure the eggs held their shape I boiled them two at a time, several hours apart, to let the first ones set into their shapes before I took them out of the moulds. Possibly the most exciting thing about making the truffled eggs was finally trying a new method of peeling boiled eggs – a method where you don’t actually peel them. This is my life – *this* kind of thing is exciting. Here’s a video explaining the method.

It really works! I was a bit over-cautious in removing a fairly large chunk of shell from the bottom of the egg, but they popped out whole and intact, and with no little bits of shell sticking to them. Or to me, for that matter. I didn’t even follow the instructions to the letter. I always put my eggs into already boilig water, because inevitably if I try to use the method of watching the water until it boils, then timing the eggs from there, I miss the crucial moment and then over- or under-cook the eggs. While the kettle’s boiling, I take the eggs out of the fridge and run them under warm water from the tap so that they don’t freak out and break in the boiling water. For the great peeling-without-peeling experiment, I used a small pot which, when filled with boiling water from the kettle, just covers the tops of the eggs and no more. I added a teaspoon of bicarbonate of soda, and boiled at a medium-high heat for 12 minutes. After that I put the pot under the cold tap until the eggs were cool enough to handle. There was no ice involved, and it still worked perfectly. This is great news for egg consumers everywhere.

Once all four eggs were shaped and cooled, I went about the process of truffling them. I removed the yolks and processed in my mini food processor as per the recipe instructions. I have had a tiny bottle of truffle oil in the cupboard for a long time, using it very occasionally, so it was good to have a recipe to use it up in. On tasting the egg yolk mixture I was worried that the flavour would be too rich, but once you pair it with the largely flavourless egg white it all balances out well. I used ground black pepper to garnish the eggs instead of chives or truffle shavings, for reason of budget.  The heart shaped ones all cracked at the top, which is just bad luck. The thing about a boiled egg is that you’re not really sure where the yolk is going to be, and if it’s close to the dip in the top of the heart shape then you’ll get a crack. The flowers were much more successful.


I love those egg moulds.




About Rock Salt

Seasoning while rocking out since 1983. View all posts by Rock Salt

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