The season for truffles is almost coming to an end. If you ever do get your hands on a gorgeous truffle or plan to before the season is over. One of the many things I recommend you make is a batch of truffled eggs. If you like eggs with truffle shavings then you are going to like your eggs infused with them. The shell of the eggs are so delicate that the aroma of truffles really seep through the pores. The truffle works it way right through the centre. In the yolk is where the taste of the truffles will be fairly concentrated. It is heavenly! It is really such an easy way to prepare eggs and a great way to get the most of your freshly purchased truffle before you start shaving it on everything and anything. All you need is a bit of patience on your side. This has never personally been my strong suit, so I was definitely sprung opening the container catching a whiff, seriously getting my smelly fix on! Lack of patience aside, it will be worth the wait. What you will need:
- 1 truffle (at the very least – the smellier the better!)
- air tight container ( I used snapware, see below)
- paper towels
- eggs (I infused up to 16 eggs)
Food Porn Nation 