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The Hirshon Périgord-Style Stuffed Eggs – Œufs à la Périgourdine

  • Author: The Generalissimo


Units Scale
  • 8 AA free-range organic eggs
  • 120 grams truffled foie gras
  • 1 very small black winter truffle, very finely minced plus any juice from the jar
  • 2 tbsp. walnut oil
  • 1 tbsp. chopped parsley
  • 2 tbsp. chopped chervil
  • 1 tbsp. chopped fresh thyme
  • 2 tbsp. foie gras or goose fat
  • Salt and freshly-ground black pepper
  • ***
  • For the dressing:
  • 2 to 3 tablespoons leftover egg stuffing (from above)
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon water
  • Dash of salt and freshly ground black pepper


  1. Place the eggs in a small saucepan, cover with water and bring to a gentle boil. Cook for 9 to 10 minutes. Drain off the water, and shake the eggs in the saucepan to crack the shells. (This will help in their removal later on.)
  2. Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes. Peel eggs and slice in half lengthwise.
  3. Remove yolks from hard-cooked eggs and place them in a small bowl. Mash yolks with a fork, stir in foie gras, walnut oil, truffle abd truffle juice, thyme, chervil, and parsley, then season to taste with salt and pepper.
  4. Spoon yolk mixture into hard-cooked whites, rounding and smoothing as you go. Reserve 2-3 tbsp. of yolk filling for dressing.
  5. Heat fat or oil in a nonstick skillet over medium-high heat. Place eggs in pan, stuffed side down, and fry until lightly browned, about 2 minutes (check after 90 seconds).
  6. Drain on paper towels, transfer to a platter and serve with the dressing.