Eggs Périguordine

Ingredients

• 10 grams butter
• 1 teaspoon truffle essence
• 4 whole eggs
• truffles, diced
• demi-glace (beef reduction sauce), concentrated
• poultry forcemeat
• truffles, chopped
• meat glaze (glace de viande)

Instructions

1. This recipe comprises four distinct presentations of eggs à la Périgourdine, all centered on truffle preparation:
2. Sur le Plat (Baked in Dish):**
3. Spread 10 grams of butter and 1 teaspoon of truffle essence across the bottom of an individual gratin dish. Crack eggs directly onto this base and cook as usual. Once cooked, arrange a small cluster of diced truffles on either side of the yolks. Finish by circling the yolks with a ribbon of concentrated demi-glace (beef reduction sauce) thinned with truffle essence.
4. Pochés ou Mollets (Poached or Soft-Cooked):**
5. Poach or soft-cook the eggs. Nest each egg on a large, thick slice of truffle and coat with sauce Périgueux (truffle-enriched espagnole or demi-glace sauce).
6. Moulés (Molded):**
7. Generously butter individual madeleine-style shell molds. Dust the interior with chopped truffle. Poach eggs in or over the molds. Turn out each molded egg onto a truffle slice cut to match the mold's shape. Coat with concentrated demi-glace thinned with truffle essence.
8. En Cocotte (In Cocotte Dish):**
9. Line the bottom and sides of individual cocotte dishes with a generous layer of poultry forcemeat (farce de volaille) heavily mixed with chopped truffle. Crack eggs into the forcemeat base and poach gently. Circle each yolk with a ribbon of meat glaze (glace de viande). Crown each preparation with a thin slice of truffle.