Oeuf a la coque, or soft boiled egg served in the shell is a classic French family dish, often served as an appetizer before dinner rather than in the morning for breakfast.

The basic element can be garnished in many ways, but you really can’t get better than good butter, salt, and a grating of truffes, especially if you start with a freshly laid farm egg.

Bring eggs to room temperature before lowering them into gently boiling water. Simmer them for three minutes, more or less, depending on size. (If you start with cold eggs, leave them in for a minute longer.) Plunge momentarily into cold water in order to slow the eggs from continuing to cook while you get them to the table. Have small cups ready to receive eggs the moment they come out of the water. Place eggs, in egg cups, on a serving plate. Surround them with fingers of toast and accompany with a dish of fresh butter and a small dish of sea salt.

Show each guest how to slice off the top of the egg, add a sliver of butter, a few grains of salt, a fresh grinding of pepper, and finally, a grating of truffle. Top each egg with a truffle sliver, standing in the yolk, which will start to run over the edge of the eggshell, to be mopped up with the fingers of toast and enjoyed with a glass of red wine (if in the evening) or a cup of coffee (if in the morning).