Brouillade de Truffes

Brouillade de Truffes (Scrambled Eggs with Truffles) 

 I first had this dish in a tiny restaurant in a back lane of Sarlat many years ago...the restaurant is no longer there but the memory of this delicious dish stays with me. 

 Serves 4 

 Ingredients; 
8 large eggs 
25 grams black truffles, finely chopped or shaved 
6 tablespoons butter, softened, cubed 
3/4 teaspoon salt 
1/2 teaspoon ground white pepper 

 Method: 
Break the eggs into a bowl and lightly whisk together. In a double boiler bring water to simmering. 
Whisk together the eggs and truffles in the top portion of the double boiler and add the butter. Continue whisking the eggs over the simmering water until they form small curds resembling cottage cheese. Remove the eggs from the heat, season with the salt and pepper, and then serve immediately, while hot.  

 Note: I have cooked this recipe in a frying pan like traditional scrambled eggs however get a much better result using the double boiler. 

  Bon Appetit!

Next Week.....Truffle Sauce both French and Italian, both very different but equally wonderful.

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