Truffle Scrambled Eggs

Yield: 2 servings.

8 eggs
1 white truffle
1 tsp. creme fraiche
1 tsp. butter
to taste, salt and pepper

Place the eggs, butter and truffle in an air-tight container in the refrigerator for two days.

Crack four eggs into a bowl, add the yolks of the four remaining eggs and whisk vigorously.

In a small sauce pot, whisk the eggs and butter gently over low heat. Once small curds begin to develop, use a wooden spoon to cook the eggs to the cons

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