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
Action:
- 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.
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