Delicate Stuffed Eggs with Truffle Oil
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
12
Description
Delicate stuffed eggs with truffle oil
Ingredients
- Chicken Egg - 6 pieces
- Apple Cider Vinegar - 1 fl oz
- Water - 13 fl oz
- Salt - 1 tablespoon
- Sugar - 1 tablespoon
- Beetroot - 1 piece
- Sour Cream - 1.8 oz
- Mayonnaise - 1.1 oz
- Dijon Mustard - 1 tablespoon
- Truffle Oil - 1 tablespoon
- Black Salt - to taste
- Edible flowers - to taste
- Microgreens - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 10
Serve the stuffed eggs at the festive table.
Step 2
Peel the beetroot and cut it into small cubes.
Step 3
In a small saucepan, combine vinegar, water, sugar, salt, and beetroot. Bring to a boil, remove from heat, and let it cool completely.
Step 4
Boil the eggs until hard, cool them down, and peel. Cut the eggs in half and remove the yolks.
Step 5
Strain the marinade and transfer it to a bowl or container. It's better to use glass or ceramic dishes to prevent staining.
Step 6
Place the egg whites in the marinade for 10 minutes. If you prefer a lighter color, you can reduce the marinating time.
Step 7
Remove the egg whites from the marinade and pat them dry with a paper towel.
Step 8
Mix the egg yolks with sour cream, mayonnaise, mustard, and truffle oil. Taste and season with salt and pepper if needed. Transfer the mixture to a piping bag.
Step 9
Spoon the yolk mixture into the egg white halves. Garnish with edible flowers, microgreens, and coarse salt.
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