My Scrambled egges with truffle

– 2 eggs
– 10 / 15 grams of grated fresh truffle
– a little oilve oil
– salt and pepper

Have 1 egg for the pan.
2 or 3 hours ahead of time: Beat eggs with truffles and a sprinkle of olive oil, salt and pepper. Cover the bowl with a hand towel and a cover and let rest at room temperature.
Just before serving: slide contents of the bowl into a preheated frying pan that has some olive oil in the bottom and which is set at a very low temperature. Stir mixture continuously. Remove from heat just as soon as the consistency becomes creamy. Serve immediately with a sliced of toasted country bread.

Scroll to Top