“A la coque” egg with truffle
Place the eggs in a pan and cover them completely with cold water, then put the pan on the heat and wait for the water to boil; allow to boil for 30 more seconds , then remove from heat . Drain the eggs and place them on egg cups. Cut off the top of the shells with a clean cut.
Serve the egg cups on small dishes and a small jug containing two tablespoons of black summer truffle sauce, prepared as follows: put the broth and the butter in a small pan over heat. When the butter melts, add in the truffles, season with salt and pepper, then remove from heat.
Fresh truffle condiment can be replaced with white or black truffle cream, together with black truffle carpaccio (the carpaccio allows the chef to put whole truffle slices on top of the dish, just like the fresh ones that are sliced on the spot).