Scrambled Eggs with Black Truffles from Aups, Provence

The ‘Black Diamond’ or Tuber Melanosporum is synonymous with French haute-cuisine. Each year, our neighbouring village Aups hosts a black truffle festival on the fourth Sunday of January. DID YOU KNOW? An incredible 45% of the world’s black truffles are produced in the South of France. The truffle season in Provence runs from November to March, and some years about fifty tonnes of black truffles are obtained!

The best way to enjoy fresh truffles is with simple recipes that do not overpower the precious fungi. This recipe for Scrambled Eggs with Black Truffles (Brouillarde aux Truffe) is a good example.

Enjoy!

Black Truffle Scrambled Eggs (Brouillade aux Truffes)

The hardest part of this recipe might be getting your hands on some fresh black truffles. Sophie used the traditional bain-marie method for super creamy and fluffy scrambled eggs.

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Prep Time 10

Cook Time 15

Total Time 1 25

Cuisine French, Provencal

Servings servings

Ingredients

4 eggs organic
2 egg yolks organic
1 tbsp Water
30-40 g black truffle (1 small truffle)
20 g unsalted butter
salt and pepper to taste
baguette fresh, or toasted sourdough to serve

Instructions

Place the truffle in the egg carton in the fridge 24h before cooking so the truffle aromas can infuse the eggs.
Prepare a bain-marie (*). Place the eggs and yolks in it, as well as the butter and the tablespoon of water
Gently whisk the eggs over low heat. Once they just start to set, use a microplane or cheese grater to grate about half of the truffle in the mixture. Continue whisking gently until the eggs reach the desired texture (we recommend keeping them very soft)
Divide between two plates, season with sea salt flakes and freshly ground black pepper
With a truffle slicer or a mandolin, slice the rest of the truffle thinly on top of the eggs on each plate
Enjoy with a fresh baguette or toasted sourdough!

Notes

* Bain-marie (or double boiler) is a slow cooking methodology using a water bath to slowly heat a dish or melt ingredients. The dish is placed in the hot water bath and cooked slowly.

Read more about searching for black truffles in Provence.

Keyword Black Truffles, Eggs

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Aups for Black Truffles

The annual ‘Fete de la Truffe Noire d’Aups’ occurs on the 4th Sunday in January when the musty aroma of black fungi permeates the village. The festival includes a truffle market along with other local Provencal culinary delights.

Make time to visit the Maison de la truffe in Place Martin Bidouré. Dedicated to all things truffle, there is a shop, museum space and discovery area. The facility closes on Sundays, and the hours change seasonally, so please check the website in advance.

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Scrambled Eggs with Black Truffles from Aups, Provence