Uploaded March 2026 | Updated September 2026, 29 minutes ago

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Thomas Keller taught me that you actually CAN un-crack an egg. He serves this truffle custard inside an actual eggshell at The French Laundry… so naturally I had to try it. White truffle oil, black truffle ragout, baked custard, chive chips ALL inside the most extra egg you could ever dream up

Was it worth the effort? Not tellin' here.
Was it practical? It's complicated.
Welcome back to The French Laundry cookbook.

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Recipe from The French Laundry cookbook:

White Truffle Oil-Infused Custards with Black Truffle Ragout
(makes 8 - I halved this ;))

Ingredients:

Custard:
8 large eggs (shells and carton reserved)
2/3 cup heavy cream
2/3 cup milk
1.5 tb white truffle oil
Kosher salt
Freshly ground white pepper

Black Truffle Ragout

1.5 tb black truffle, minced
1/3 cup veal stock
few drops of white wine vinegar
1 tsp Unsalted butter
Kosher salt
Freshly ground white pepper

Chive Chips

russet potatoes
2 tsp clarified butter
salt
chive tips