Rye eggs in shell
Breakfast & brunchCook time: 0 min.
Servings: 2
Servings: 2
Ingredients for Rye eggs in shell
Freshly ground pepper | ||
Chives | ||
Salt | ||
a little | Butter for frying | |
1 | tsp | Truffle oil |
2 | Egg size l |
Instructions for Rye eggs in shell
To prepare the Rye eggs in shell recipe, please follow these instructions:
Carefully beat the top of the eggs. Pour the contents into a bowl.
Dip the shells in boiling water to avoid salmonella.
The eggs are whipped together with salt, pepper and truffle oil. On a small pan or flat-bottomed pot melt a little butter, it must not turn brown. Pour the egg yolk and let it stiffen over even heat. Stir it with a wooden pan, the mass must not dry.
Remove the forehead from the heat. With a spoon, the truffle eggs are divided into the empty shells placed in egg yolk. Decorate with a few chives.
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