Brouillade aux Truffes

Scrambled Eggs with Truffles

Preparation info

  • Difficulty


  • Serves



Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

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.


  • 5 eggs
  • 2 egg yolks
  • truffle peelings, chopped
  • salt, milled pepper
  • 55 g(2 oz) butter


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.