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4
Easy
Published 1986
These eggs are one example of the French method of scrambling eggs, called oeufs brouillés or a brouillade. Made with black truffles, they are beyond sublime. I eat them every Christmas Eve, with an old, lesser, red Bordeaux.
Beat the eggs just until well mixed. Coat the bottom and sides of a saucepan with some of the butter. Add salt and pepper and