Italian · Alba, Piedmont
Fondant al Tartufo Bianco di Alba
Alba's celebrated autumn preparation: a soft, runny-centred fried egg topped with shaved white truffle (Tuber magnatum pico) at the moment of service. The 'fondant' egg is cooked in a covered pan with butter and a splash of water — the steam sets the white while the yolk remains completely liquid. The technique ensures the egg white is just set (not rubbery) while the yolk will flow when broken, creating a sauce for the truffle. The truffle is shaved at table in front of the diner. No other seasoning beyond salt and butter.
‹Swipe for the next dish›
One not yet within reach.
How the 1 is reached
- Not yet within reach
- 1 · alba white truffle (Tuber magnatum pico)
I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
4
eggs
finest fresh, yolk colour and flavour are the foundation
Your own market
20 g
unsalted butter
5 g per egg
Your own market
4 tbsp
water
1 tablespoon per egg, added to generate steam
Your own market
20–40 g
Alba white truffle (Tuber magnatum pico)
fresh; 5–10 g per portion; shaved only at the moment of service
Not yet within reach of Delta · each reach is counted
fine salt
to season
Your own market
Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.
The larder of Delta →II
The Method
1
Place a small pan over medium-low heat and add the butter, allowing it to melt without colouring — the butter should foam gently, so the fat remains sweet and does not introduce any bitter note that would compete with the truffle. If it browns, the heat is too high; start again.
2
Crack the egg into the pan and add one tablespoon of water immediately, then cover with a lid so that steam builds at once and begins setting the white from above before the direct heat drives the yolk hard. This is where the dish lives or dies: if the lid is delayed and the white has already begun to set by direct heat, the steam will over-cook the yolk before the white is fully opaque — there is no recovery from this error.
3
Cook over medium-low heat for 2–3 minutes; the trapped steam sets the white from above while the direct heat sets it from below, giving an even, tender result with no rubbery edge. Remove the lid and examine: the white must be just opaque throughout with no translucent patch around the yolk, and the yolk must be visibly liquid — it will continue to set for 30 seconds off the heat.
4
Season the white lightly with salt. Slide onto a warmed plate immediately so the egg does not continue cooking on a cold surface.
5
At the table, shave fresh Alba white truffle generously over the egg — 5–10 g per portion — doing so at the very last moment, so the truffle's volatile aromatics, which dissipate within seconds of shaving, reach the guest at full intensity. The yolk, when broken, flows and carries the truffle's fat-soluble aromatics directly to the palate.
III
Quality Hierarchy
01
Reserve — Eggs from a named single farm with pigmented, firm yolks; fresh Tuber magnatum pico from Alba at the height of the October–December season, purchased whole and shaved to order.
02
Estate — High-welfare free-range eggs with strong yolk colour; fresh Alba white truffle sourced through a reputable importer within the season window.
03
Market — Good free-range eggs from a known supplier; fresh Tuber magnatum pico of standard market grade — the preparation remains sound within these parameters.
04
House — The dish should not be made outside the October–December truffle season. There is no off-season substitute: summer truffle and black truffle yield a different flavour and are incorrect for this preparation.
IV
Sensory Tests
◇Sight. The butter foams gently without browning — heat is correct for the covered technique.
◇Sound. A gentle hiss when water meets the hot butter signals adequate steam is forming under the lid.
◇Sight. The white is fully opaque with no translucent ring; the yolk surface remains domed and visibly liquid — the egg is ready to leave the pan.
◇Smell. The garlicky-honey scent of shaved Tuber magnatum rises immediately on contact with the warm egg — serve without pause.
◇Where it lives or dies. The lid must go on the moment the egg enters the pan; any delay allowing the white to partially set by direct heat will cause the yolk to over-cook in the subsequent steam before the white is done.
Pillar V
Cross-cuisine parallels are part of membership.
The dishes this one teaches you, across the cuisines — on every recipe.
Enter · from $49 a year
VI
What to Pour
The pairing
Sparkling wine
From South Australia
Wine
Without alcohol
Non-alcoholic
Why each one works is part of membership — Enter · from $49 a year →
The whole pairingPillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
Enter · from $49 a year
The working kitchen