Recipes › Black Truffle › Truffled Eggs, The Slow Way
Recipe
Truffled Eggs, The Slow Way
Store whole eggs with the truffle for two days, then soft-scramble and shave the same truffle over — one ingredient, used twice.
48 h + 10 minTime
2Serves
4Ingredients
Made with Black Truffle
Eggs & ricePotato & celeriacPoultry
- 1Place the truffle and the whole, unshelled eggs together in a sealed container in the fridge for 48 hours. The porous eggshell absorbs the truffle's aroma.
- 2After 48 hours, crack the eggs into a bowl and whisk gently.
- 3Melt the butter in a pan over low heat, add the eggs.
- 4Stir slowly and continuously until softly set — do not rush this.
- 5Plate immediately and shave the same truffle generously over the top. Finish with flaky salt.
Change nothing about how you cook the eggs — the truffle's perfume has already done its work through the shell.
