Recipe: Scrambled Eggs with Truffles

Written by

Tomorrow on Good Food, Evan talks to Patrica Wells about her latest book, Simply Truffles: Recipes and Stories that Capture the Essence of the Black Diamond. Patricia says one of her very favorite ways to incorporate truffles into a meal is with eggs. For extra truffle flavor, store your truffle in a glass container with several eggs (in the shells) for 2 days to a week and the truffle essence will actually permeate the shells and perfume your eggs.

Keep reading for her Scrambled Eggs with Truffles recipe…

Scramble Eggs with Truffles

From Simply Truffles: Recipes and Stories that Capture the Essence of the Black Diamond by Patricia Wells

Ingredients

1 fresh black truffle (about 1 oz, 30 grams) cleaned

6 large ultra-fresh eggs, preferably organic and at room temperature

2 tablespoons Truffle Butter (recipe follows), cut into small pieces

Truffle Salt

2 slices Brioche, toasted and spread with truffle butter

Directions

With a vegetable peeler, peel the truffle. Mince the truffle peelings, place them in a jar, and tighten the lid. With the mandoline or very sharp knife, cut the the truffle into thick slices. Cut the slices into matchsticks. Place the matchsticks in a jar, and tighten the lid.

Crack the eggs into a bowl, leaving the yolks whole. Add the truffle butter, the minced truffle peelings, and about 1/2 teaspoon truffle salt. Do not whisk or blend the mixture.

Pour the mixture into a large unheated nonstick skillet. Place the skillet over medium heat and stir gently but constantly with a wooden spoon until the eggs form a creamy mass. Do not overcook. The entire process should take about 4 minutes. Stir in truffle matchsticks. Taste for seasoning. With a large spoon, transfer the mixture to the warmed salad plates. Serve with toasted brioche.

Truffle Butter Recipe

(makes 4 tablespoons; 2 oz, 60 grams)

Ingredients

1 tablespoon (6g) minced fresh black truffle peelings

4 tablespoons (2oz, 60 g) salted butter, softened

Place the butter on a large plate. sprinkle with the truffle peelings and mash with a fork to blend. Transfer to the jar. Tighten the lid.

Refrigerate for up to 3 days or freeze for up to 6 months. Serve at room temperature or melted, as necessary.