- 4 large fresh eggs
- 12,5g black truffle
- 15 cl liquid cream
- 40 g butter + 20 g for the moulds
- salt and pepper from the mill
1. Preheat the oven to 180°. Butter the 4 moulds. Boil the cream for 1 min in a small saucepan.
2. Put a tablespoon of boiling cream in each mould. Add an egg, a nut of butter, salt and pepper.
3. Sprinkle with chopped truffle, add a little 'truffle liquid' and a little cream.
4. Pour hot water into a baking dish. And place the moulds in the hot water.