Scrambled Eggs with Truffles
- Preparation: 5 min
- Cooking: 5 min
- Portions: 4
80g white truffle
(Tuber magnatum pico) or black truffle (Tuber melanosporum)
80 g of butter
200 ml fresh cream
Salt and pepper
Place the truffles in the egg carton 24 hours 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; be careful to not overcook the truffles.
Cook over a gentle flame while constantly stirring with a wooden spoon. 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.