Truffle Eggs Recipe

Toast and brown butter

Place a small skillet over medium heat. Add 4 tbsp unsalted butter and melt, swirling occasionally. Continue cooking until milk solids turn golden brown and smell nutty, about 3–5 minutes. Watch closely to avoid burning.

Add 3 tbsp panko breadcrumbs to the browned butter and stir to coat. Cook, stirring, until the crumbs are crisp and lightly golden, about 2–3 minutes.

Remove from heat and immediately stir in 2 tbsp finely grated Parmesan, 1 tsp finely chopped chives, 1 tsp fine sea salt, and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning. Transfer crumbs to a small bowl to cool and crisp further.

In a small bowl, combine 1/2 cup mayonnaise with 1 tsp black truffle oil, 1/2 tsp white truffle oil, 1/2 tsp Dijon mustard, and 1 tsp fresh lemon juice.

Whisk until smooth and emulsified. Season with 1/4 tsp fine sea salt and 1/8 tsp freshly ground white or black pepper. Taste and add a few drops more truffle oil if you want a stronger truffle aroma (be cautious; truffle oil is potent). Cover and refrigerate until ready to use.

Bring a medium saucepan of water to a rolling boil. Add 1 tbsp white wine vinegar (this helps the whites set if there are hairline cracks).

Soft-boiled eggs (set yolk slightly jammy)

Carefully lower 6 large eggs into the boiling water using a slotted spoon. Boil for 6 minutes for a jammy yolk (adjust 5½–7 minutes depending on desired doneness and altitude).

While eggs cook, prepare an ice-water bath. When timer is done, transfer eggs to the ice bath and cool for 3–4 minutes to stop cooking and make peeling easier.

Gently crack and peel eggs. Pat dry on paper towels. Halve eggs lengthwise with a sharp knife and place cut-side up on a serving platter.

Spoon about 1/2 tsp of truffle mayonnaise onto each egg half's yolk (or to taste). If using very jammy yolks, you can place a small dollop to the side or lightly brush the yolk first so the mayo blends.

Sprinkle a generous pinch (about 1/2 tsp) of the brown butter crumbs over each egg half so the crumbs adhere to the mayo and yolk.

Drizzle a scant 1 tsp extra virgin olive oil lightly over the arranged eggs, then finish with flaky sea salt (a small pinch per half) and a little freshly ground black pepper.

Garnish with microgreens or the remaining chopped chives. Serve immediately so the crumbs remain crisp. Leftover truffle mayo can be refrigerated for up to 3 days.