Recipes
Truffled eggs: soft scrambled eggs for four
For four people, allow 8 eggs and 20 g of black truffle. Cook the eggs gently, then finish with butter and truffle off the heat.
Written by the La Truffe française teamUpdated on
La Truffe française · Serves 4 · 25 minutes · 20 g truffle
Updated
The topic guide : Cooking and storage
Ingredients
- 8 very fresh eggs
- 20 g Tuber melanosporum
- 25 g unsalted butter
- Fleur de sel and pepper, used sparingly
Method
- Beat the eggs without making them frothy and season lightly.
- Melt half the butter in a saucepan over very low heat. Add the eggs and stir constantly with a spatula.
- Remove from the heat while the eggs are still soft. Fold in the remaining butter, then grate in the truffle at the last moment.
The House technique
Set out the plates and weigh the truffle before starting the eggs. Once the eggs are ready, divide them and add the slices straight away: use those final minutes for plating rather than finding utensils. Add pepper sparingly so you can taste the truffle.
Adapt portions and budget
This recipe uses 5 g of truffle per person. For six diners, allow 12 eggs, 30 g of truffle and about 38 g of butter. These are recipe amounts, not a sales pack: confirm the batch and price by quotation. Have plates ready before cooking ends and divide the truffle evenly.
Our editorial approach
La Truffe française is responsible for these guides. Information about our offer comes from the House; technical resources cited in each article are identified separately.