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.