Truffled scrambled eggs

Name: Truffled scrambled eggs
Yield: Serves 4 as a starter or light lunch
Ingredients: 8 eggs; 50 g chilled unsalted butter, plus an extra 25 g diced small; Salt and freshly ground pepper; Salt and freshly ground pepper; 1 medium-sized black truffle (about 50 g – larger is even better)

Preparation info

Serves
4
as a starter or light lunch

Difficulty
Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

Eggs and truffles love each other dearly, which is why it’s a good idea to leave them together overnight. The porous eggshells will soak up the fragrance like a sponge, allowing the gatherer, if so minded, to sell the truffle yet still enjoy its flavour.

Ingredients

1 medium-sized black truffle (about 50 g – larger is even better)
8 eggs

Starter
Lunch
Gluten-free
Vegetarian

Method

Brush any soil off the truffle (don’t rinse unless really necessary) and bury it in the eggs overnight in a stoppered jar.

Next day, reserve the truffle and crack the eggs into a bowl. Fork briefly to blend – don’t beat – and season with salt and pepper.

Melt the 50 g butter gently