Truffle peelings are fine here, especially if you have stored the truffle and the eggs together beforehand. One of the best ways to make scrambled eggs meltingly soft is to use more yolks than whites and to cook them really gently so that the liquid egg sets but does not toughen.
Beat the eggs lightly with the yolks and stir in the truffle. Set aside, covered, in a cool place for about an hour if you wish to extract the maximum flavour. Season lightly with salt and pepper.
Melt the butter in a heavy-based pan and add the eggs. Cook gently over low to moderate heat, stirring now and again until the mixture sets. Serve straight away with bread or fingers of toast.
© 1987 Geraldene Holt. All rights reserved.