The Egg Shells (Presentation is half the battle)

1. Using serrated knife or an egg cutter, slice off the top quarter of the egg, being careful to keep the shell intact, It may help to lay the egg on a dish towel. The opening should be big enough to fit an appetizer spoon
2. Reserve two of the inside of the eggs (white and yolk) for this recipe, you may discard or save the remaining for another recipe.
3. Clean the inside of the egg shells but removing the thin lining with your fingers. You can also run the egg shell with water to help. Be careful not to break the shells.
4. Set the shells aside, upside down on a towel to allow to dry.
5. Remove by cutting the lid of the egg carton. Discard the top and set the bottom aside. This will be used to cook the custards.

Truffle Custard

1. Preheat oven to 275°F
2. In a saucepan, heat the milk and cream. When it reaches a boil, remove from heat.
3. In a blender running on medium-low speed, add the milk cream mixture. Then add the truffle oil and two reserved eggs (yolk and white), 1 tsp. Kosher salt and 1/2 tsp. white pepper.
4. Blend until combined and foamy, about 30 seconds.
5. Strain through a fine colander or mesh into a pourable bowl or container.
6. Allow to sit and skim off any foam that appears.
7. Place prepared egg shells into the reserved egg carton.
8. Carefully pour the custard into the shells filling them about 2/3 of the way full.
9. Place the egg carton in larger pan or baking dish and fill halfway up the sides with boiling water.
10. Cover, place pan in oven, and let bake for 40-45 minutes or until the custard are set.
11. Remove from oven, the custards can be kept warm, sitting in the water carton pan for up to two hours.

Truffle Ragout

1. In a small saucepan over medium-high heat, reduce the chicken stock by half, about 5 minutes.
2. Remove from heat, swirl in butter until the butter is melted and the sauce is shiny.
3. Whisk in the truffle oil, a dash white vinegar, and salt and white pepper to taste.

Assemble

1. Just before serving, place each egg in an egg holder or small dish.
2. Spoon a small amount of truffle ragout over each cooked custard.
3. Garnish with the crispy Proscuitto and chives.