Soft boiled eggs with truffle sauce
The legendary chef Ken Hom has created this delicious recipe for Soft Boiled Eggs with Truffle Sauce for Kikkoman. It is so indulgent
- Preparation Time10 mins
- Cooking Time25 mins
- 6 pieces of toasted bread
- 50g winter truffle
- 1½ tbsp Kikkoman Naturally Brewed Soy Sauce
- 70g unsalted butter
- 6 fresh farm eggs
- Fresh ground black pepper
Make your soldiers by toasting and cutting the bread into long sticks and set them aside.
Drain the truffles and put the juice in a small pan together with the soy sauce. Then puree the truffles in a blender or food processor until it is a fine paste.
Cut the butter into small dices. Now heat the truffle juice over a low heat, slowly adding the butter bit by bit, whisking all the while until the butter has been fully incorporated. Then stir in the truffle puree.
Continue to heat but never allow the mixture to boil/ Season to taste with salt and pepper. Set aside and keep warm.
In a large pot, bring water to the boil and cook the eggs for exactly 4 minutes.
Remove the eggs, drain and serve with egg holders. Each diner opens their egg and pours in a small amount of truffle sauce. Serve with the toast soldiers.