Some "luxury" foods have always been a bit out of my reach for reasons of penury. Caviar is one of them - I think I've tried it twice in my life (once at a tasting at Selfridges and the second time at Bob Bob Ricard).
The other that springs to mind is the truffle - your average specimen costs about £80. I've bought truffle oil before, and even preserved ones in a jar, but the only time I'd had fresh truffles was at my birthday meal at Launceston Place last year (oh, and there was this one dish I had from Dolada, but let's not go into that).
So when I found out about Mister Truffle, a business that imports the best seasonal truffles and sells them by the GRAM, I thought, "Oooooh".
Because it meant I could even afford to cook with truffles myself - to make that silky truffled pasta, to shave wispy slices over my scrambled eggs, to pimp my steak sauce - bringing a taste of luxury to my home without having to mortgage my house in the process.
But before I could press click to order some truffles for myself, Mister Truffle offered to send me some for free to ask me if I could do something different and come up with a new recipe.
A challenge! And I do love a challenge.
A few days later, a neatly wrapped box arrived. Inside was 10g of vacuum-packed Black Winter Truffle.
Having done some research, I knew the truffle had to be used within days to capture the precious scent and flavour at its best, but I also wanted to relish it as much as possible, so I decided to make truffled eggs or rather truffle-infused eggs.
I had a vague idea about how to go about this, but it was surprisingly difficult to find exact instructions on t'internets.
How to Make Truffle-Infused Eggs
This is what I did in the end:
- Clean the truffle with a toothbrush dipped in brandy, and then blot with kitchen paper (this is for hard-shelled truffles like Perigord - for softer truffles, clean gently with a dry basting, pastry or mushroom brush).
- Line a sealable tupperware with two sheets of kitchen towel.
- Place the truffle in the tupperware with as many eggs as you can fit (I chose Clarence Court's Burford Browns, duck eggs, quail eggs, and a random free-range).
- Seal the tupperware so it's airtight and leave somewhere dry and cool for 3 days.
Retrieving the eggs (and resealing the truffles inside), I decided just to boil a few of them at first to savour their flavour as simply as possible.
The results were most pleasing - earthy, meaty, the sexiest soft-boiled eggs I have ever tasted.
Thrilled by the successful experiment, I polished them off tout de suite and then turned my attention to the truffle - stay tuned ...
Truffles by the Gram
Summer Truffles now in season - 97p per gram
Then slow cook the eggs at 65C and serve the liguid, just cooked yolks on top of a risotto ... mix together with a fork for delicious truffly glossy risotto !
I never realised how easy it was to infuse the eggs. Now I want to do that and scramble the buggers just to see what it's like.
Screams to me "It rubs the lotion on its skin. It does this whenever it is told"
These sounds really amazing though...
Oof, yes please. Gorgeous writing.
@Mat Follas - Oh, you have to go all cheffy on us, don't you? It's like you think you're on MasterChef or something ... ;P
@The Grubworm - Dude, go for it!
@Pavel - Thanks Pavel. I'll have a nice bottle of Chianti to go with it.
@Suzler - Thank you :) x