Egg poached in cream in a glass with truffle

Egg poached in cream in a glass with truffle

A simple and easy-to-prepare variant of the “egg in a glass” is the delicate version with cream and truffles.

Material needed :

  • Heat-resistant jars with tight-fitting lids
  • Pot in which the required glasses have space next to each other and can stand up to 2/3 in water
  • Optional: glass tongs for lifting out

Ingredients per serving :

  • 50ml cream
  • 1 egg
  • something[restrict] truffle butter
  • salt
  • ground nutmeg
  • truffle


  • Bring pot of water to a boil
  • Rub jars with butter
  • Pour in the cream
  • add a good pinch of salt
  • Add a small pinch of freshly ground nutmeg
  • Beat the eggs and slide them into the cream
  • Close jars with lids
  • Place glasses in the boiling water
  • When the glasses fog up on the inside, the egg will start to cook
  • Cook the eggs until the whites are firm and the yolks are creamy
    –> You can tell by shaking a glass gently and no more “wobbly” egg white can be seen, depending on the thickness of the glass wall after about 3-4 minutes
  • Take out the jars and remove the lid
  • Garnish to taste, for example with shaved truffles, chives, paprika brunoises, etc.