Recipe by Anne Burrell (Secrets of a Restaurant Chef)
My mother in law made these and I loved these truffled eggs but hubby thought too much truffle oil so you may want to want to start with less truffle oil and add to taste. She didn't have any of the black truffle peelings so I can't say how they taste with the peelings.
You'll need a pastry bag if you choose to pipe the filling rather than spoon it in.
Since I didn't make them it's a guess on prep time.