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.
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.
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