Scrambled Eggs with Truffles
- Preparation: 5 min(24 hrs before cooking)
- Cooking: 5 min
- Portions: 4
- 80g white truffle (Tuber magnatum pico or black truffle (Tuber melanosporum)
- 8 eggs
- 80g of butter
- 200 ml fresh cream
- Salt and pepper
Place the truffles in the egg carton 24hrs before cooking so their aroma can infuse the eggs.
Gently beat the eggs; soften 40g of butter in a bain-marie and add the eggs; slice the truffles in strips and add them as well; add salt and pepper to taste.
Cook over a gentle flame while constantly stirring with a wooden spoon (be careful to not overcook the truffles!).
When cooked, remove from the stove and add the rest of the butter cut into small pieces and the fresh cream; season according to taste and replace the mixture in the bain marie for a couple of seconds to make sure everything is hot.
Source : Mes 100 recettes de champignons