Delicate stuffed eggs with truffle oil

12 servings

60 minutes

Tender stuffed eggs with truffle oil are an exquisite European delicacy embodying elegance and subtlety of flavor. Their unique aroma comes from the delicate combination of creamy yolks, Dijon mustard, and truffle oil. The marinated whites take on a refined pink hue thanks to beet marinade, adding a light sweetness and freshness. This dish not only decorates the festive table but also delights with its balance of textures: velvety yolks and firm whites complemented by crunchy microgreens and hints of black salt. Served with edible flowers, these eggs become a true gastronomic work of art. An ideal choice for an elegant dinner or morning brunch, this recipe will bring joy to anyone who appreciates fine taste and the beauty of culinary art.

Energy value per serving

• Calories: 81
• Proteins: 4.3g
• Fats: 5.8g
• Carbohydrates: 2.6g

Ingredients

• Chicken egg: 6 pc
• Apple cider vinegar: 30 ml
• Water: 400 ml
• Salt: 1 tsp
• Sugar: 1 tsp
• Beet: 1 pc
• Sour cream: 50 g
• Mayonnaise: 30 g
• Dijon mustard: 1 tsp
• Truffle oil: 1 tsp
• Black salt: to taste
• Edible flowers: to taste
• Micro salad: to taste

Cooking steps

1. Prepare all the ingredients.

2. Peel the beetroot and cut it into small cubes.

   Required ingredients:

   • Beet: 1 piece

3. In a small saucepan, mix vinegar, water, sugar, salt, and beetroot. Bring to a boil, remove from heat, and let it cool completely.

   Required ingredients:

   • Apple cider vinegar: 30 ml
   • Water: 400 ml
   • Sugar: 1 teaspoon
   • Salt: 1 teaspoon
   • Beet: 1 piece

4. Boil the eggs hard, cool them down, and peel. Cut the eggs in half and remove the yolks.

   Required ingredients:

   • Chicken egg: 6 pieces

5. Strain the marinade and pour it into a bowl or container. It's better to use glass or ceramic dishes to avoid staining.

6. Marinate the egg whites for 10 minutes. If you want a softer color, you can reduce the marinating time.

7. Remove the proteins from the marinade and dry them on a paper towel.

8. Mix the yolks with sour cream, mayonnaise, mustard, and truffle oil. Taste and add salt and pepper if necessary. Transfer the mixture to a pastry bag.

   Required ingredients:

   • Sour cream: 50 g
   • Mayonnaise: 30 g
   • Dijon mustard: 1 teaspoon
   • Truffle oil: 1 teaspoon
   • Salt: 1 teaspoon
   • Black salt:  to taste

9. Place the yolk mixture in the halves of the egg whites. Decorate with edible flowers, microgreens, and coarse salt.

   Required ingredients:

   • Edible flowers:  to taste
   • Micro salad:  to taste

10. Serve stuffed eggs at the festive table.