Truffled Eggs With Sabayon Recipe - Cooking Index
Truffled Eggs With Sabayon Recipe - Cooking Index
| 6 | Eggs | |
| 1 | Fresh truffle (any size) - brushed | |
| 1/4 cup | 59ml | Dry white wine |
| Salt - to taste | ||
| Freshly-ground white pepper - to taste | ||
| 1 teaspoon | 5ml | Truffle oil (bottled) |
| 2 tablespoons | 30ml | Butter |
| 6 | Cooked and drained bacon - warmed for serving | |
| 2 tablespoons | 30ml | Snipped chives - for garnish |
Store eggs and truffle together in a paper bag, overnight.
Prepare sabayon: In a small bowl set over a pan of barely simmering water, whisk 2 of the eggs with wine until foamy and thickened, 3 to 4 minutes. Season to taste with salt and pepper. Set aside in a warm place while you prepare truffled eggs.
Prepare truffled eggs: In a blender combine remaining eggs with truffle and truffle oil and season with salt and pepper; blend until foamy. In a skillet, preferably nonstick, melt butter over medium-low heat. When butter is bubbly pour in eggs and cook, stirring constantly with a rubber spatula until just set.
To assemble: Divide eggs between 2 heated plates and spoon sabayon sauce around edges. Surround with bacon slices and sprinkle with chives. Drizzle with truffle oil and serve immediately.
This recipe yields 2 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-051 broadcast 10-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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