Hard-boil the eggs, then cool and shell them. Cut them in half lengthwise, carefully remove the yolks with a teaspoon and pass them through a strainer into a bowl. Preheat the oven to 500°F and grease an ovenproof dish with a little of the melted butter. Pour the cream and brandy into a pan, add a pinch of nutmeg, season with salt and pepper and simmer for 10 minutes. Remove the pan from the heat and stir in the egg yolks and truffle shavings, mixing to a paste. Fill the egg white halves with the mixture and put them in the prepared dish. Pour the rest of the melted butter over them and bake for 5 minutes, or until lightly browned.
Serves: 6
Reprinted with permission from © I know How to Cook (Je Sais Cuisiner), by Ginette Mathiot, published by Phaidon Press
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