Recipes
Truffled Eggs in Three Steps
Soft scrambled eggs, butter and truffle added away from the heat. A complete recipe that preserves its aroma.
La Truffe française · Serves 4 · 25 minutes · 20 g truffle
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
Keep the heat gentle: the truffle should perfume the eggs, not cook for a long time. Reserve a few slices for serving.