• 12 blue eggs
  • 90 gr salted butter
  • 1 gr black truffles
  • 1 gr truffle oil
  • 1 gr salt
  • 1 gr paprika
  • 24 gr sour cream
  • 1 tin of caviar (50 gr)

True Blue Eggs

This recipe takes a little more dedication, but isn’t extra difficult. In Kenoz “La Casa” in Parral, we only use local blue eggs, which are sometimes hard to find in Santiago.

Preparation of truffled eggs with caviar

  1. With a tool available at El Volcán, cut the side off the egg and remove the contents.
  2. Clean eggshell by boiling it for 2 minutes.
  3. In a pan make Chilean scrambled eggs, slowly adding all the butter.
  4. Season with chopped truffle, truffle oil, salt and paprika.
  5. Fill shells with scrambled eggs.
  6. Add 2 gr of sour cream on top
  7. Finish with 2.5 gr. of caviar per egg.

Preparation of sour cream

  1. Mix all the ingredients in a bowl, adding lemon juice, salt and pepper to taste.
  2. Serve cold.

Keeps for up to 3 days, refrigerated.

Send a picture of your appetiser to our Instagram @kenoz_caviar !