Scrambled eggs with Truffles

Ingredients per person:

3 eggs - 30 g truffles - a little fresh cream -

olive oil or butter - salt - pepper


Break the eggs.

Grate half of the truffles.

Beat the eggs lightly, season them.

mix with the grated truffles and let stand for half an hour.

prepare the « bain marie ».

Cook as slowly as possible with a little olive oil or butter.

It is a slow exercise. Turn regularly.

Add a little fresh cream to give smoothness, but nothing more.

When the brouillade is over,

grate the rest of the truffles, turn to mix well

and serve immediately.

A word from the chef

At home, it's the scrambled eggs that rule!

When it's ready, don't keep it waiting.

To be cooked in a clay pan in a « bain-marie »

on the electric plate.

The secret of the "brouillade" is the slow cooking.

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