Recipes from the house28 January 2026

Truffled eggs, the way we make them at home

A pan, butter, two eggs, and a small piece of black truffle the night before. That's the whole recipe — but the night before is the secret.

There isn't much of a secret to truffled eggs, and at the same time there's exactly one. The night before, put the whole eggs, in their shells, into a sealed jar with a small piece of black truffle beside them. The shell is porous; by morning the egg already tastes of truffle before you've cracked it.

The next day, butter in the pan over a low heat, never high. Beat the eggs slowly, in no hurry, and stir until they're creamy and still glossy. Salt only at the very end.

The sitting room and long table at Casa Cal Cot, with the kitchen beyond — The eggs end up on the long table, like almost everything that happens in the house.

We serve the eggs on a slice of bread from the village bakery, with the truffle grated over at the last moment, at the long kitchen table. It's the same tasting we offer at the end of the truffle hunt, when we come back from the woods.

An 1860 stone house asks for dishes like this: few ingredients, no hurry, and the estate fifteen minutes up the road.