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Truffle Scrambled Eggs​

 
 

Ingredients

For 6 people

  • 6 eggs
  • 45g creme fraiche
  • 45 butter
  • 3g ou 4g de truffes en alcool
  • Salt and pepper (to taste)

Preparation

Evening before

Râpez 3g ou 4g (selon votre goût) de truffes conservées à l’alcool dans votre crème. Fermez hermétiquement. Laissez reposer 24h au frigo


Day of ​

  1. Break the eggs in a mixing bowl and season with salt and pepper according to taste. ​
  2. Beat in the truffe creme fraiche, as if you were making an omelette.
  3. In a slightly deep pan, melt the butter on a low heat, ensuring that the surface and edges of the pan are evenly greased
  4. Add in the eggs, mixing constantly with a wooden spoon just until they begin to firm ever so slightly. ​
  5. Take care not to overcook your eggs ; they should stay creamy and moist​
  6. As soon as the eggs reach your desired consistency, remove them from the pan in order to stop the cooking process
  7. A Déguster sur du pain de campagne grillé préalablement nappé d’huile de truffe