2 Tablespoons White Vinegar
2 Tablespoons Kosher Salt
20 Fresh Eggs
¾ Cups Mayonnaise
1 Tablespoons Cream
1 Tablespoons Fresh Squeezed Lemon Juice
¼ Tablespoon Truffle Oil
½ Tablespoon Dry Mustard
¼ Tablespoon Kosher Salt
¼ Teaspoon White Pepper
One slice per egg, Black Truffle
½ Teaspoon Caviar per egg
½ Teaspoon Minced Chives per egg
Fill a pot with 1 gallon of cold water. Add two tablespoons of Kosher salt and two tablespoons of white vinegar. Add 20 eggs and set flame to high. Bring to a boil and end heat immediately once boiling has started. Cover with a tray for 14 minutes. After 14 minutes, cut one egg in half to confirm that they have been cooked properly. Pour out hot water and run eggs under cool water. Tap the bottoms and tops of the eggs against a cutting board to crack and place into an ice bath to chill. After chilling, the eggs can be easily peeled. Peel all of them and place into a water bath to remove any remaining unwanted shell pieces. Cut eggs in half lengthwise and remove the yolk. Rinse the whites and lay them flat in a 2’’ fish tub between layers of parchment. Push egg yolks through a strainer/grater. Combine eggs yolks with three fourths cups of mayonnaise, one tablespoon of cream, one tablespoon of fresh squeezed lemon juice, one fourth tablespoon of truffle oil, one half tablespoon of dry mustard, one fourth tablespoon of Kosher salt, and one fourth teaspoon of white pepper using a rubber spatula. Check the seasoning and re-season if necessary. Pour mixture into 3 plastic wrap bags and date. Hold for service and use a ½’’ plain tip on pastry bag.
Fill egg whites with 1 tablespoon of yolk mixture using a ½’’ plain tip. Arrange the filled eggs on a 6 compartment egg dish. Top each egg with a slice of black truffle and one sixth of the caviar. Top with one half teaspoon of minced chives.