Just between you and me….


  • Eggs: 1 more than the number of people
  • 1 good truffle
  • Salt, pepper


  • Place the eggs and the truffle in an airtight container for at least 24h. The porous eggshell allows the flavour of the truffle to permeate.
  • Grate half of the truffle and add to the eggs.
  • Cut the other half into wafer-thin slices and warm briefly in olive oil.
  • Mix everything together: eggs, salt, pepper and the truffles in warm olive oil.
  • Put the mixture in a dish in a bain-marie. Make sure no water can get in.
  • Heat, stirring patiently, until the mixture sets and forms a thick smooth cream. Pour into a dish and enjoy …
1 Star2 Stars3 Stars4 Stars5 Stars