Blue eggs prepared in a unique way
This recipe requires a bit more dedication, but it is certainly not the hardest one. At our Kenoz place (“La Casa”) in Parral we only use local blue eggs but finding them in the city of Santiago can sometimes be more challenging.
Preparation of truffle eggs with caviar
- Using an egg cracker topper -it can be purchased at the store “El Volcán”- cut the top of the egg and remove its content.
- Place the eggshells in boiling water for 2 minutes to sanitize them.
- On a frying pan, scramble the eggs in the Chilean style, gradually adding the butter.
- Season with chopped truffle, truffle oil, salt and colour pepper.
- Fill the eggshells with the scrambled eggs.
- Add 2g of sour cream on top of each egg.
- Garnish with 2.5g of caviar over each egg.
Preparation of the sour cream
- In a bowl mix all the ingredients, adding lemon juice, salt and pepper to taste.
- Serve cold.
It can be preserved in the fridge up to 3 days.
