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Scrambled Eggs Truffles Aups Provence Mirabeau en Provence

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.
Prep Time 10 mins
Cook Time 15 mins
Total Time 1 d 25 mins
Cuisine French, Provencal
Servings 2 servings


  • 4 Organic Eggs + 2 Yolks
  • 1 tbsp Water
  • 30-40 g black truffle (1 small truffle)
  • 20 g Unsalted Butter
  • Salt and Pepper to taste
  • Fresh Baguette or toasted sourdough to serve


  • 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!


* 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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