Scrambled Eggs with Truffles

• 10 eggs
• 5 oz. (150 g) truffles
• 2 <

Butter 4 small dariole molds and place one generous slice of truffle in each. Dice the remaining truffles and stew them in butter.

Prepare creamy scrambled eggs with 6 of the eggs. Incorporate the diced truffles. Add the 4 remaining raw eggs. As you mix them in, season with salt and pepper.

Fill the molds with the mixture and poach them in a bain-marie for 15 to 20 minutes. Whil