Scrambled Eggs with Truffles

Scrambled Eggs with Truffles
The Rocchias sometimes trade a truffle to a neighbor for a few dozen fresh eggs. See the recipe for Scrambled Eggs with Truffles »Christopher Baker

The Rocchias sometimes trade a truffle to a neighbor for a few dozen fresh eggs.

Scrambled Eggs with Truffles
The text to display in the title bar of a visitor's web browser when they view this page. This meta tag may also be used as the title of the page when a visitor bookmarks or favorites this page.
Yield: serves 2-4

Ingredients

  • 8 eggs (in shell)
  • 1 cleaned medium fresh black truffle
  • Salt and freshly ground black pepper
  • 2 extra-virgin olive oil

Instructions

  1. Put eggs (in shell) and black truffle into a large bowl, cover with plastic wrap, and refrigerate for at least 24 hours to let truffle perfume eggs.
  2. Crack eggs into a bowl, lightly beat, and season to taste with salt and pepper. Using a truffle slicer, mandoline, or sharp paring knife, shave 4 thin slices from truffle; set aside.
  3. Grate the remaining truffle on large holes of a box grater, then stir into eggs. Heat olive oil or butter in a large skillet over medium heat. Add eggs and cook, stirring often, until just set, 2-3 minutes. Garnish with reserved truffle slices.