Truffled Scrambled Eggs

Oeufs Brouillés aux Truffes

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

In this dish, the truffle is not merely decorative, nor is its purpose to convey a sense of luxury and ostentation. Gently heated with the eggs, it endows them with an earthy taste and aroma. Since these scrambled eggs are cooked in a double boiler or in a heatproof bowl set over simmering water, they have a creamy, almost curdless consistency. Close to a tablespoon of butter per egg makes for a rich dish, but served in small quantities in little porcelain ramekins, these eggs make a mouthw