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Christopher Baker
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| Eggs with Truffles |
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| In her classic French Provincial Cooking, Elizabeth David shared a secret she had learned from a French truffle hunter: Add thinly sliced truffles to beaten eggs several hours before cooking (about 1⁄4 oz. per person); the eggs will absorb the truffles' powerful scent. You can do something similar with white truffles, infusing eggs with half the truffles, then shaving the remainder over them after cooking. To ensure a creamy texture, try passing eggs through a fine sieve to remove white albumen threads before cooking. For truffled scrambled eggs, cook them gently in a bain-marie with cream or butter, until barely set.
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This article was first published in Saveur in Issue #3
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