Truffle Eggs Food

TRUFFLE EGGS

Steps:

• In a saucepan, bring the cream, butter and corn syrup to a boil. Add chocolate and remove from the heat (do not stir). Let stand for 5 minutes. Whisk in Nutella until combined. Transfer to a small bowl. Cover and refrigerate for 45-60 minutes or until thickened, stirring every 15 minutes. , Shape 1 heaping teaspoonful of chocolate mixture into an egg. Place on a parchment-lined baking sheet. Repeat with remaining mixture. Refrigerate until firm, about 5-10 minutes. , Meanwhile, in a microwave-safe bowl, melt candy coating; stir until smooth. Stir in food coloring. Dip eggs into candy coating; allow excess to drip off. Return to baking sheet and immediately sprinkle with coffee granules. Let stand until set. Store in an airtight container in the refrigerator. Serve eggs on a nest of coconut if desired.

TRUFFLED SCRAMBLED EGGS

Steps:

• Place a medium (10-inch) saute pan over low heat. Add the butter and allow it to melt but not completely. In a large bowl, whisk together the eggs, half-and-half, 1 teaspoon salt, and 1/2 teaspoon pepper until the yolks and whites are just blended. Pour the mixture into the pan but don't mix it.
• Allow the eggs to warm slowly over low heat without stirring them. This may take 3 to 5 minutes, so be patient! As soon as the eggs start to cook on the bottom, use a rubber spatula to scrape the bottom of the pan and fold the cooked eggs over the uncooked eggs. Once the eggs start to look a little custardy, stir them rapidly with the spatula until they are the texture of very soft custard. Remove the pan from the heat before the eggs are fully cooked, as they will continue to cook in the warm pan. Immediately, stir the truffle butter into the eggs. This will stop the cooking.
• Cut the slices of toast in half diagonally and place them on 3 dinner plates. Spoon the scrambled eggs over the toasts and garnish with minced chives. Sprinkle with salt and serve hot.

TRUFFLED DEVILED EGGS

Steps:

• Place the eggs in a pot and cover with tap water. The level of the water should be about 1 inch above the eggs.
• Bring the pot to a boil and COVER!!!! And turn off the heat and let sit for 13 minutes-EXACTLY!!!!!
• Uncover and run the eggs under cold water if using right away or refrigerate until ready to use.
• Peel the eggs and cut in half lengthwise. Remove the yolks from the whites. Mash the yolks with a fork. Add the mayonnaise, truffle oil, cayenne and truffle peelings.
• Whip until very light and fluffy. *If you want a little more truffle flavor add a little more truffle oil. Proceed with caution, it is very easy to over truffle.
• Spoon or pipe the yolk mixture into the whites. Sprinkle with chopped chives. If piping, fill the pastry bag with the egg mixture then cut the tip of the bag off to form a hole about 1/4-inch in diameter. Pipe the mixture into the egg white halves.

TRUFFLED DEVILED EGGS

Steps:

• Mash 6 hard-boiled egg yolks, 3/4 cup mayonnaise, 1 1/2 teaspoons truffle oil and a pinch of cayenne. Mix in 1 tablespoon chopped jarred black truffles, if desired. Spoon into the egg whites and top with chopped chives.

TRUFFLE DEVILED EGGS

Steps:

• 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.;

TRUFFLED DEVILED EGGS

Steps:

• Put the eggs in a large pot and add enough water to cover by about 1 inch. Bring the pot to boil (BTB), cover and then turn off the heat and let sit for 13 minutes EXACTLY!
• Drain the eggs and run them under cold water until cool; if you're not using them right away, put them in the fridge.
• Peel the eggs and cut them in half lengthwise. Remove the yolks. Put the yolks in a small bowl and mash them with a fork. Add the mayonnaise, truffle peeling, truffle oil and cayenne and whip until very light and fluffy.
• Use a disposable pastry bag (or just buy zip-top bags, fill them and cut off one corner - a very low-tech solution but my favorite kind!) to pipe the yolk mixture into the whites (or just spoon it in). Sprinkle with the chives to serve.

TRUFFLED EGGS EN COCOTTE

Steps:

• Put the eggs in an airtight container with the truffles and keep in the refrigerator for at least 24 hours or 48 hours if possible, to allow the aroma of the truffles to permeate the eggs.
• Slice the truffles as thinly as possible (There are actually special tools for this but a vegetable peeler works just fine). Bring the cream just to a boil in a small pan, then immediately remove from heat and drop in the truffles,cover the pan and set aside until cool.
• Preheat the oven to 325 degrees.
• Brush the insides of 2 cocottes or ramekins, about 3 1/4 inches in diameter and 1 1/2 inches deep, with the softened butter and season with salt and pepper.
• Coat the bottom and sides of the ramekins with the grated cheese, tipping any excess out of the ramekins (just as you would flour a buttered cake tin).
• Strain the cooled cream-and-truffle mixture, reserve the truffles, and divide the infused cream between the cocottes.
• Carefully crack the eggs in a bowl and tip it gently into each cocotte so the top of the yolk appears through the cream. Sprinkle on the remaining cheese.
• Line a shallow roasting pan with waxed paper.
• Put in the cocottes and gently pour boiling water around them until the water comes halfway up the sides.
• Place in the oven and bake, checking after 10 minutes; the cream should be just set but the yolk should still be runny.
• If you prefer your egg a little more cooked, bake for another 2 to 5 minutes.
• Put a cocotte on each plate, garnish with the slices of the reserved truffles and serve.
• Note: You can be generous and eat all the truffle with your breakfast companion, or you can save some and use it to garnish a salad or a dish of pasta--so wonderful!

LUXE TRUFFLE DEVILED EGGS

Steps:

• Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set 20 egg white halves on a platter, cover, and refrigerate. This recipe uses 12 egg yolks, but only yields enough filling for 20 halves; reserve the extra 4 whites for another use.
• With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, truffle oil, and salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Taste and season accordingly.
• Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
• Top each egg half with a tiny sprinkle of black lava salt, a grind of fresh-cracked black pepper, and a chive flower, if using.

TRUFFLE EGGS

Steps:

• Put bittersweet chocolate and cream into a heatproof bowl set over a pan of simmering water. Stir until smooth; remove from heat. Stir in butter.
• Pour into a loaf pan. Cover with plastic wrap, and refrigerate until very cold and set but still pliable, about 2 hours.
• Using a 1 1/4-inch ice cream scoop or a tablespoon, scoop balls of ganache, transferring them to baking sheets lined with parchment paper as you work. Refrigerate 10 minutes.
• Using your hands, roll each ball into an egg shape. Place in freezer until very firm, about 1 hour.
• Meanwhile, put 1 1/2 pounds white chocolate into a heatproof bowl set over a pan of simmering water. Stir until smooth; remove from heat. Divide between 2 medium bowls. Add food coloring to 1 bowl until desired blue shade. Add a few drops of food coloring to other bowl, and swirl lightly with a toothpick.
• Working with one at a time, dip half of the eggs in blue chocolate, then dip remaining eggs in swirled chocolate, letting excess chocolate drip back into bowl. As you work, transfer eggs to a baking sheet lined with parchment paper; refrigerate until set, about 1 hour. Truffles can be refrigerated in an airtight container up to 2 weeks.
• For sparkly truffles, brush luster dust onto blue eggs to coat if desired.

SCRAMBLED EGGS WITH TRUFFLE

Steps:

• Beat the eggs and salt very well in a large bowl.
• Pour the olive oil into the skillet; swirl it to coat the bottom and sides; set on a stove burner, heat off.
• Pour and scrape all the eggs into the skillet; turn the heat on high; wait a few seconds, just until the heat starts to permeate the pan and reach the eggs.
• Gently slide the spatula from the side of the pan into the center, dragging the first coagulated eggs with it; repeat the motion, drawing in eggs from another spot.
• Steadily move around the pan, constantly pulling in cooked eggs with the spatula blade, as uncooked eggs flow into the cleared space.
• As you drag them, the eggs will form long rippling sheets; don't break them up, but keep gathering them gently, into a soft mass of ruffles.
• Decrease heat if the eggs sizzle-don't let them brown.
• As soon as the sides stay clear and no loose egg is flowing, turn off the heat; if there is a lot of wet, uncooked egg caught in the ruffles, more than you like, tumble the mass over gently to cook them but don't break them up (or leave the eggs wet and soft).
• Quickly divide the eggs in equal portions on warm plates, and immediately shave paper-thin flakes of truffle, a dozen or so, on top of each one.
• Serve right away, as the heat releases the aroma of truffle.

FRENCH SCRAMBLED EGGS WITH TRUFFLE OIL

Steps:

• In a bowl, whisk the eggs and water;.
• Melt 2 tablespoons of the butter in a large stainless steel bowl set over a pot of simmering water; Add the eggs and cook over low heat, gently stirring with a heatproof rubber spatula and scraping the bottom of the bowl until the eggs just begin to set, about 5 minutes;.
• Add the remaining butter to the eggs, 1 piece at a time, and cook, stirring and scraping the bottom and sides of the bowl, until the eggs are thick and cooked through but still soft, about 5 minutes longer.
• Season with salt and pepper; transfer to plates.
• Drizzle with the truffle oil, sprinkle with the chives and serve at once with the brioche.

TRUFFLED DEVILED EGGS

Steps:

• Place the eggs in a pot and cover with tap water. The level of the water should be about 1 inch above the eggs.
• Bring the pot to a boil and COVER! And turn off the heat and let sit for 13 minutes-EXACTLY!
• Uncover and run the eggs under cold water if using right away or refrigerate until ready to use.
• Peel the eggs and cut in half lengthwise. Remove the yolks from the whites. Mash the yolks with a fork. Add the mayonnaise, truffle oil, cayenne and truffle peelings.
• Whip until very light and fluffy.
• Spoon or pipe the yolk mixture into the whites. Sprinkle with chopped chives. If piping, fill the pastry bag with the egg mixture then cut the tip of the bag off to form a hole about 1/4-inch in diameter. Pipe the mixture into the egg white halves.