Chef’s Note: Ah the mystery of hard-boiling an egg. I won’t go into that here. Let’s just say that if you talk to a dozen chefs they will give you a dozen different ways to achieve the perfect hard-boiled egg. Suffice to say that I experimented until I came up with a method that works every single time… for me.
Chef’s Tip: Since the white portion of the egg will be used in the presentation, be as careful as possible when removing the shell.
Slice the eggs in half, and separate the yolks from the whites.
Add the garlic and parsley and truffle oil into the bowl of a food processor, fitted with an S-blade.
Chef’s Note: The black truffle oil is optional (and rather expensive), but it does add a wonderful twist to an American tradition.
Give the mixture a few 1-second pulses until thoroughly combined.
Add the egg yolks, and some salt and pepper, to taste, and pulse to combine.
Finally, add a bit of cream, a little at a time until the mixture is creamy, but still holds together.
Chef’s Note: You want the mixture nice and thick, so watch how much cream you add. You can always add more, but you can’t add less.
Add the egg mixture to the egg whites.
Chef’s Tip: You don’t want to dome the egg mixture. You want it to be flat with the cut of the egg white.
Add the grapeseed oil to a sauté pan over medium to medium-high heat.
When the oil begins to shimmer, add the eggs, cut side down, and allow them to cook, undisturbed, until brown, about 3-5 minutes.
Remove from the sauté pan, and reserve.
Take the leftover egg yolk mixture (you will have some left), and place it into a food processor fitted with an S-blade, or you could use a blender.
Add the sauce ingredients, except the water, and puree until smooth.
Add the water a little bit at a time until you have a nice consistency.
Chef’s Note: It should be thick, but it should flow like nice gravy.
Add some of the sauce to a presentation dish.
Chef’s Note: Add just enough sauce to compliment the one egg, don’t over do it.