Scrambled Eggs with Truffles

Scrambled Eggs with Truffles

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